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Beezie's Big Bean Bonanza

This soup is one you can make when it's time to clean out the refridgerator.  
It loves nothing better than a yummy subsitute vegetable!  I'm very 
pro-fiber, this soup is sure to boost your daily intake.

Necesarry Ingredients:
5-6cans Veggie Stock (or a few pints of your own stash, if you're feeling 
1/2-1 cup salsa
3-4 cloves frsh garlic, crushed
1 med. onion, chopped
1 stalk celery, chopped
1 med. carrot, sliced
1 sweet pepper (red or yellow), chopped
1 of each can drained:
    black beans
    pinto beans
    any other bean (I prefer small white, for their color contrast)
arbitrary amount of frozen corn
1/4-1/2 cup pearl barley, uncooked
1/4 brown or red lentils, uncooked
    Cilantro....this must be fresh, it's too good to be dried
    Grnd. Corriander
    lime juice (just a little)
    salt and cayenne pepper, to taste
Possible Additions:
small cooked pasta
any other lonely vegetable you've got lying around


    Pam the bottom of a large stock pot.  Saute onion, garlic, celery, and 
    Add stock, barley, lentils, sweet peppers, and salsa.  Bring mix to a 
boil, reduce heat and simmer for 1/2 hr-45 min.  Any fresh vegetable you will 
use should, probably, be added at this point.
    Add corn, optional pasta, and any other frozen vegie you like;  as well 
as the perscribed spices.  Simmer until soup is thoroughly warm.
    Serve topped with fat free cheddar cheese or FF plain yogurt/sour cream.  
I like to serve this soup with baked tortilla chips, rather than crackers.  
Either way, it's good, good, good...and I'm not the only one who thinks so =).