Vegetable Soup 2 Recipe is really easy and quick. Everyone loves it. I use frozen veggies instead of canned and add some basil and oregano. From Angela

Ingredients
1 onion, chopped
1 (11.25 ounce) can baby kernel corn, with liquid
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1/3 cup quick-cooking barley
1/3 cup uncooked alphabet pasta
2 cups beef broth
2 stalks celery, chopped
2 (15 ounce) cans mixed vegetables, with liquid
3 tablespoons olive oil
4 cups chicken broth
salt and pepper to taste

Method:
In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender.

Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.

Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.

Add the mixed vegetables and the corn and bring the soup back to a boil.

Then reduce the heat to low and allow the soup to simmer for 15 more minutes.

Vegetable Soup 2