Vegetarian Barley and Bean Soup

1 large Onion, finely chopped
2 cloves of Garlic, minced
1 tsp Vegetable oil
6 cups Water
1 – 28 ounce can of chopped Tomatoes,
1 ½ cups Shiloh Farms cooked Kidney beans
1-9 ounce bag of frozen Green Beans or Peas
1 cup Carrots, sliced
1 cup Mushrooms, sliced
½ cup Shiloh Farms Hulled Barley
1 tsp Basil
½ tsp Oregano
½ tsp Salt
¼ tsp. Pepper

Directions: 
In a 4 quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender but not brown.  Add remaining ingredients and bring to a boil.  Reduce heat to simmer and cover.  Simmer 60 to 70 minutes or until barley is tender, stirring occasionally.  Add additional water if soup becomes too thick.  Makes about 10 cups.