Barley Tomato Soup

A light but hearty barley soup. Low fat and simple to make, it tastes great and is suitable for vegetarians.

3 cups cooked pot barley

2 cups tomato sauce

1 chopped onion

1/2 cup dried vegetables

5 cups water

salt and pepper to taste

Cook the barley according to preference or instructions.

Meanwhile, mince the onion into a large pot and add the tomato sauce, water, salt and pepper. You may add other vegetables if desired, but the quality dehydrated soup vegetables are sufficient. 

Bring contents of pot to a boil ad add cooked barley. Stir well, bring to a boil, then reduce heat to a simmer.

Simmer for 20 minutes, or until onions are soft and vegetables are reconstituted. Stir often to prevent sticking.

Serve hot in bowls. You may serve with toasted pita as well since the soup is nice and thick for dipping.