Ingredients

• 7 1/4 cups vegetable broth, low sodium
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, peeled and sliced
• 1/2 cup pearl barley
• 2 cups canned tomatoes, low sodium, drained and chopped
• 2 bay leaves
• 1 teaspoon honey
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 cup mushroom, sliced
• 1/2 cup quinoa

Instructions

1. Heat 1/4 cup broth in large pot. Add onion and garlic and saute until onion begins to soften, about 3 minutes.

2. Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until all ingredients are tender, about 50 minutes.

3. Remove bay leaves and serve.