Instructions: Heat the oil in a stockpot over medium heat and saute the onion and garlic for several minutes, then add the tomatoes, vegetable stock, and beans. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, 25 minutes. Meanwhile, put the barley in a small pan with a tight fitting lid.

Add 2 cups of hot water, cover, and let stand 20 minutes. Add the barley to the soup, along with its soaking liquid, return to a simmer, and cook an additional 20 minutes over medium heat. Stir in the broccoli, carrots, oregano, salt, and pepper, plus 2 cups of hot water, and cook 20-25 minutes longer until the vegetables and beans are tender. Serve immediately.

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