INGREDIENTS
1 cup
dry barley (or quinoa/rice for gluten-free)
1
onion
3 cloves
garlic
3
carrots
1 1/2 cups
frozen corn
1 1/2 cups
frozen peas
2 cups
frozen green beans
28 oz
can diced tomatoes
4 cups
vegetable broth (+ 4 cups water)
1 tsp
basil
1 tsp
parsley
2
bay leaves
Salt/pepper