Recipe Box - Veggie Tomato Soup

This is the recipe I get the most requests. I adapted it from a Rachael Ray recipe, but put my own twist on it. I hope you enjoy!

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
1 medium zucchini, sliced
3 cloves garlic, chopped
1 carton portebello mushrooms, sliced
1 teaspoon crushed red pepper
1 tablespoon dried basil
1 15-oz can diced tomatoes
1 15-oz can tomato sauce
4 cups chicken stock
1 cup frozen green beans
1/2 cup quick-cooking barley

1. On large soup pan, heat olive oil over medium heat. Add onions and crushed red pepper; cook for 5-7 minutes. Add carrots cook another 3 minutes, add zucchini cook another 3 minutes. Add garlic and cook about 1 minute. Add mushrooms and basil and cook until tender.

2. Turn hear to medium-high and stir in tomato sauce, diced tomatoes and chicken stock. Bring soup to a boil.

3. Add frozen green beans to soup and bring back up to a boil. Add in barley and cook for ten minutes.

4. Serve. I usually sprinkle some Parmesan cheese on top and serve with some sort of crusty bread.