1/2 cup pearl barley (more if desired, will thicken soup)
1 cup corn
1 cup green beans
1 cup carrots
1 small onion diced
4 vegetable bouillon cubes (more to taste if needed, but start with that)
8 cups water
1/4 cup olive oil (necessary)
1/2 tsp. garlic salt (or garlic powder)
1 tsp. coarse ground pepper
1 (6 oz.) can tomato paste (use 2 if you enjoy tomato soup, I recommend!!)

Cook at mild boil, stir frequently so barley doesn't settle on bottom.

Note: Cook at least an hour, always better the longer it's cooked, the second day is the best!! Always keep covered to keep all the contents in.

Submitted by: J. K. Cieskiewicz