Vegetable Barley Soup

This is one of those soups that makes for the best leftovers. I would have liked to use more fresh vegetables, but the Campus Market doesn't supply that much variety in fresh vegetables so I went the easy way out and got some canned goods that did cut down prep time and cooking time. This is an easy dish to make if you are looking to eat a variety of veggies at one sitting. I hope you enjoy!

Ingredients
3/4 cup dry barley (rinsed and drained)
4 cups water
3/4 cups vegetable broth
4 cups water (seperate from the other water)
1 can mixed veggies (carrots, green beans, corn, lima beans)
1/2 can green beans
1/2 chopped onions
1 small zuchinni chopped
1 tablespoon olive oil
1/2 tsp rosemary
1/2 tsp basil
1/2 tsp oregano
1 tsp garlic powder
salt and pepper

Directions
1. Pour 4 cups water and barley into a large soup pot. Bring to a boil and let simmer with lid until almost all the water evaporates (30 minutes)
2. Add four cups more water to pot, along with onions and zuchini.
3. Bring to a boil and add canned veggies (mixed and green beans), stock, olive oil, and herbs
4. Lower heat and cover for 15 minutes.
5. Add salt and pepper to taste
6. Serve