INGREDIENTS
1 tbsp
extra virgin olive oil
1
onion
2
carrots
1 large stalk
celery
8 ozs
mushrooms
2 cloves
garlic
8 cups
vegetable broth
15 ozs
canned chickpeas
14 1/2 ozs
canned tomatoes
1 1/2 cups
green beans
1 cup
pearl barley
2/3 cup
frozen corn
1 tsp
dried basil
1/2 tsp
oregano
1
bay leaf
2/3 cup
peas
1/3 cup
Italian parsley leaves
1 serving
salt
1 serving
bell pepper