Tomato Barley Soup

My dear husband and I have been trying to lose weight. Who hasn't right? In our bid to better health I have been trying all kinds of recipes and the most recent one is one my mother found. My mom is an awesome cook whereas I've always been better at baking. Anyways this soup, slightly modified from it's original form found on Allrecipes.com, is filling and hearty while only coming in at 200 calories per serving and serves six! Pretty awesome right? It also tastes great when topped with a little grated cheese of your choice but that is completely optional. 

Tools:
- Food processor/chopper/knife and cutting board
- Heavy bottomed soup pot
- Wooden spoon
- Garlic press
- Can opener

Ingredients:
- 1 Cup diced Onion (for dicing I have used the food processor - it goes faster!)
- 1 Cup diced Carrots
- 1 Cup diced Celery
- 2 tsp. minced/pressed garlic
- 2 Tbs. Vegetable oil
- 2 and 1/2 Cups Water
- 2 Tomatoes, diced (can't use the food processor here!)
- 1 (14.5 ounce) can Peeled and Diced Tomatoes with juice
- 1 (15 ounce) can Cannellini / White Kidney beans
- 1 (10.75 ounce) can Low Sodium Chicken Broth
- 1/4 Cup uncooked Pearl Barley
- 1/8 tsp. Ground Black Pepper
- 1/8 tsp Thyme
- 1/8 tsp Oregano
- 1/8 cup Small star pasta (Optional great for small kids) 

Instructions:

1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.  2. Then add the water, fresh tomatoes, canned tomatoes, cannellini beans, chicken broth, barley, ground black pepper, thyme, and oregano. 3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.