Pantry Bean Soup

Adapted from Eden Foods

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 large onion, diced
2 stalks celery, diced
1 carrot, diced
1 large potato, diced
½ cup pearl barley
1 bay leaf
6 cups vegetable broth
1 15 oz can pinto Beans, rinsed
1 15 oz can  black Beans, rinsed
1 15 oz can  kidney beans, rinsed
1 15 oz can navy or cannellini beans, rinsed
1 15 oz can aduki or red beans, rinsed
1 cup corn, fresh or frozen
1 15 oz can tomato sauce
1 tablespoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Optional: chopped parsley for garnish

1. Heat oil in a large soup pot over medium heat, and sauté garlic and onion until the onion is translucent. Add broth, celery, carrot, potato, bay leaf, and barley. Cover, bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
2. Add the beans, corn, tomato sauce, soy sauce, and herbs. Return to a boil, reduce heat and simmer 15 minutes. Taste and add more soy sauce if needed. Serve sprinkled with fresh parsley.