INGREDIENTS
1
yellow onion
2 cloves
garlic
2 Tbsps
olive oil
1/2 lb
carrots
28 ozs
canned tomatoes
1 cup
pearled barley
1/2 tsp
dried basil
1/2 tsp
oregano
1/20
pepper
6 cups
vegetable broth
3/4 lb
russet potato
1 cup
green beans
1/2 cup
frozen corn
1/2 cup
peas
1 Tbsp
lemon juice
1 handful
fresh parsley