½ tsp each: salt, dried oregano, thyme, rosemary, red pepper flake and black pepper
½ cup pearled barley
15 oz can diced tomatoes
15 oz can kidney beans, drained and rinsed
4 cups water
2 TBS apple cider vinegar
Instructions
Saute the onion and celery in olive oil over medium heat for 10-15 minutes, or until softened and translucent.
Mix in broth through barley (broth, carrots, mushrooms, sweet potato, peas, bay leaf, salt, oregano, thyme, rosemary, red pepper flake, black pepper, barley, tomatoes, beans, and water). Bring to a boil and simmer for 45-50 minutes, or until the barley is tender.
Remove from heat, remove the bay leaf and stir in apple cider vinegar.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetable-barley-soup/