Easy as Pie Veggie Soup

Cook barley according to the directions. Pour the broth, water and squash in medium sized pot.
Use wisk to help dissolve squash into the broth. (A blender would work well too).
Add can of tomatoes with juice. Drain the beans, rinse and add 1/2 cup to the broth.
Add the corn and the rest of the ingredients and heat thoroughly. Serve hot.
To save time I started the broth and the barley separately and then just added the barley at the end.
This soup tastes great and is so easy to make.