1/4 c. sherry
1/2 c. chopped onion
1 clove minced garlic clove
5 c. water
14 1/2 oz. can whole tomatoes
3/4 c. quick pearled barley
9 oz. pkg. frozen mixed vegetables
1/2 c. celery, chopped
1/2 c. carrots, sliced
2 beef bouillon cubes
1/2 tsp. basil
1 bay leaf

In large stock pot, heat sherry. Add onions and garlic; simmer for 2 minutes. Add remaining ingredients, except frozen vegetables. Stir to break up tomatoes. cover; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add frozen vegetables and simmer for another 10-20 minutes. Add extra water if needed to thin soup. Per serving: 119 calories; 0 grams fat.