ALREADY READY SOUP

Vegetable soup ready in minutes! The secret is starting with stewed tomatoes.

1 (14 1/2 ounces) can no-salt-added stewed tomatoes
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/2 cup quick-cooking pearl barley
1 (10 ounce) package frozen corn kernels
1 (9 ounces) package frozen cut green beans
8 ounces frozen baby carrots
1 teaspoon dry oregano
1/4 teaspoon pepper

Place pan on burner, add stewed tomatoes and chicken broth, and bring to a boil over high heat, stirring occasionally with wooden spoon.

Add barley, corn, beans, carrots, oregano, and pepper to pan. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Turn off burner and serve.

Servings: 6-8
Source: Sunset Best Kids Cookbook by The Editors of Sunset Books