- 1 yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1/2 lb. carrots (about 4)
- 1 28oz. can diced tomatoes
- 1 cup pearled barley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- freshly cracked black pepper
- 6 cups vegetable broth*
- 1 russet potato (about 3/4 lb.)
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 Tbsp lemon juice
