Sunday soup routine

This vegetable soup, which I had for dinner tonight, happens to be the best kind of soup to clean out the fridge, have something veggie-laden for dinner, and, since it makes a huge potful, even a few lunches for the rest of the week. Use what you have in your refrigerator, I'm listing what I put in tonight, but it tastes yummy with any vegetables, even frozen :

Chop up and put in a large pot with a tablespoon of olive oil (in this order, add while you chop, so you can cook faster):-

One yellow onion (let this get translucent before you put in the zucchini)

Two zucchini

One green bell pepper 

Handful of carrots

Handful of fresh green beans

Salt to taste

Saute the vegetables for about 5 minutes with the lid closed on medium high heat. Then add: 

1/2 cup of pasta sauce (Barilla Tomato and Basil)

one carton of vegetable broth (Pacific Foods)

Fistful of quick cooking barley (10 min Quaker brand) OR Small Pasta of your choice

Freshly ground black pepper to taste

Cook for 15-20 minutes on medium-low heat until the pasta or barley is soft. You don't need to watch it, this is a good time to take a shower before dinner! 

I have done so little in the kitchen this year, but I still regularly make this easy peasy soup. Hope you enjoy it too.