One Pot Vegetable Soup

2 Tbs. olive oil
1 cup yellow onion, finely chopped
2 tsp. sea salt, divided
2 cloves fresh garlic, finely minced
1 cup fresh carrot, diced
1/2 cup fresh celery, diced
1 cup potato, peeled and diced
1 cup yellow summer squash, diced
1 cup fresh green beans, stems removed, diced
4 cups (32 oz. box) chicken broth
2 cups water
15 oz. can garbanzo beans (aka: chickpeas), drained and rinsed
1/2 cup quick-cooking barley *see tip below
Fresh thyme

Dice all your vegetables first, for easy assembly.

In a large pot, heat oil over medium heat. Add onions and 1 teaspoon salt. Cook 5 minutes, or until onions are softened.

Add garlic, carrots, celery, potatoes, squash, and green beans. Cook for 10 minutes, stirring occasionally.

Pour in broth, 1 teaspoon salt, and 2 cups of water. Simmer, covered, until vegetables are tender, about 45 minutes.

Add canned beans and barley. Cook for an additional 15 minutes, or until barley is tender. Top each serving with a little fresh thyme. Salt and pepper to taste.

Tip: If using regular barley (not quick-cooking style), then add barley in when adding the broth. Add up to an additional 30 minutes to your overall cooking time. Barley should be tender when done.