Vegetable Barley Soup

3 cups water
1/2 can condensed onion soup
1 tsp dried oregano
1 (8 oz) can tomatoes
1/2 pkg frozen or canned cut green beans
1/2 cup sliced carrots
1/2 cup shredded cabbage
1/2 cup quick-cooking barley

In saucepan, combined water, soup, oregano. Bring to boil. Add vegetables and barley; simmer, covered 30 minutes.

Source: Dr. Woodlief, Associate Professor at VCU in the English Department/Ann's Recipes for the Cholesterol Challenged