Instructions for Vegetable Soup:

• Cook Barley according to instructions. While barley is cooking, prep other ingredients.
  1 cup uncooked barley
• Heat up oil in a 7 quart Dutch oven, or large pot. Add onions, and stir, allowing to sweat for a few minutes.
  1 onion, 2 tablespoons olive oil
• Toss in the garlic, continue to stir, for about 2 minutes
  6 cloves garlic
• Pour in both containers of broth. Add in sweet potatoes and bring to a low boil.
  64 ounces vegatable broth, 2 medium sweet potatoes
• Cook for about 5 minutes, checking that sweet potatoes are tender, but not over cooked.
• Season with salt and fresh cracked pepper. Add in herbs, ancho powder and chili flakes
  sea salt, Fresh ground pepper, A few pinches Red pepper flakes, 1 Tablespoon Dried ancho chili powder, 1 Tablespoon Dried Italian herbs
• Add frozen vegetables and allow to cook for 3 minutes.
  1 bag frozen corn, 1 bag frozen peas and carrots
• Dump in beans,  and tomatoes, including juice. Stir in cooked barley.
  2 cans cannellini beans, 2 cans chopped tomatoes
• Adjust seasoning. At this point, soup can continue to simmer, or be served.