1 Tbsp Olive Oil
2 large carrots, sliced (I just cut up a handful of baby carrots)
1/2 large onion, chopped
1 Tbsp minced garlic
1 large can crushed tomatoes
2 cups chicken broth
1/2 cup uncooked quick barley (you can use regular, you just have to cook it longer)
1/4 tsp pepper
1/4 tsp. thyme
In heavy saucepan, heat olive oul; add carrots, onion, and garlic. Cook and stir over medium heat until vegetables are crisp tender.
Add rest of ingredients and bring to a boil over medium heat. Cover and simmer about 15 minutes or until barley is tender. I usually add some water when I add the tomatoes to make it thinner, but you can add more or less water depending on how thick you like your soup.
My family likes to eat this soup with saltine crackers, they are fun to dip.
Serves: about 4