Bean and Barley Soup

From back of Trader Joe bag :)

2 cups TJ's 17 Bean and Barley Soup Mix
2 32oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper, to taste

1. Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans.
2. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.

To quick soak dried beans: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.