vegetable, lentil and barley soup

Serves: 5

Ingredients:
1 tablespoon olive oil
700 g frozen soup vegetables
1 can diced tomatoes
8 cups low sodium chicken stock
1/2 cup hulled barley
1/2 cup green lentils
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried italian herbs
salt and pepper to taste

Method:
in a large saucepan, heat oil over medium heat and sauté onion, carrot, celery, bell pepper and garlic for about 5 minutes.
stir in potato, stock, thyme and dill.
bring to the boil, reduce heat and simmer, covered, for 20 minutes.
add zucchini, salmon, corn and milk and continue cooking over low heat for 10 minutes. add salt and pepper to taste.