Ingredients:

• 1-1/2 cups quick-cooking barley
  
• 3 medium sized tomatoes, coarsely chopped
  
• 2 medium carrots, peeled and sliced
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 1-1/2 quarts low-sodium, low-fat chicken stock
  
• 2 cups low-sodium vegetable juice
  
• 4 fresh basil leaves, shredded
  
• 1/2 cup mushrooms, sliced

Directions:

1. In a large saucepan, add the barley, tomatoes, carrots, onion, garlic, chicken stock, vegetable juice and basil. Raise heat until mixture starts to boil then reduce heat to medium-low, cover and cook for 10 minutes or until vegetables become tender.
   
2. Add mushrooms and cook for an additional 10 minutes.