Vegetable Barley Soup

1/2 yellow onion
1 clove garlic
olive oil

4 carrots, diced
2 stalks celery, diced
1 tablespoon chopped fresh rosemary
1 sprig thyme

1 14 oz can diced tomatoes (skip next time)

1/2 cup pearled barley
3 cups chicken broth (more? 4?)
1 bay leaf

salt and pepper

3 small red potatoes
1/2 cup frozen green beans

corn
4 mushrooms, thinly sliced

1. Heat olive oil over medium in a large soup pot
2. Saute onion until translucent
3. Add garlic and cook for 1 more minute
4. Add carrots and saute until just softened.
5. Add celery and herbs and toss together.
6. Add pearled barley, broth, and bay leaf. Season with salt and pepper. 
7. Bring to a boil, then lower to a simmer for 25-30 minutes, adding next ingredients when time
8. After 10 minutes, add frozen green beans. Raise heat to bring soup back to simmer.
9. After 15 minutes, add the diced potatoes. Taste and add additional salt and pepper if needed.
10. After 25 minutes, check potatoes, green beans, and barley for doneness. Continue to simmer until cooked through.
11. Add corn and mushrooms. Cook until heated through. 
12. Serve