Tomato Barley Soup

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

2 teaspoons minced garlic

2 tablespoons vegetable oil

2 ½ cups water

2 tomatoes, diced

1 (14.5 ounce) can peeled and diced tomatoes with juice

1 (10.75 ounce) can chicken broth

¼ cup uncooked barley

⅛ teaspoon ground black pepper

In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.

Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.

Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.