14.5 ounce canned tomatoes diced with juice peeled canned
1 cup carrots chopped
1 cup celery chopped
10.8 ounce chicken broth canned
2 teaspoons garlic minced
0.1 teaspoon ground pepper black
1 cup onions chopped
2 tomatoes diced
2 tablespoons vegetable oil
2.5 cups water
Equipment
sauce pan
Directions
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
