2 tablespoons vegetable oil

2 cups diced carrots

2 cups diced onions

1/2 cup diced red bell pepper

1/2 teaspoons dried oregano

1/2 cup pearl barley

1 quart=4cups vegetable or chicken broth

1 1/2 cups prepared marinara sauce

2 cups quartered mushrooms

2 cups diced zucchini

Salt and pepper

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 15 minutes, taking care that the barley does not burn.

2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

3. Cook until the barley is al dente,10 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (the amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender 10 minutes

4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup

Mike gave this soup a 7/10, pretty good:)