Five-Bean Soup with Spaghetti Sauce and Potatoes

2 Tablespoons extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
3 celery stalks, diced
2 carrots, diced
1 medium potato, diced
1/4 cup barley
4 cups water
1 bay leaf
1 15-ounce can pinto beans
1 15-ounce can black beans
1 15-ounce can kidney beans
1 15-ounce can navy beans
1 15-ounce can adzuki beans (Can't find adzuki beans? Substitute any other bean
variety that strikes your fancy.)
1 cup corn, fresh or frozen
2 cups spaghetti sauce (or more, to taste)
1 teaspoon dried oregano
1 teaspoon dried basil

Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots,
potato, barley, and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce,
and herbs. Simmer 5 to 10 minutes, then serve.
It's even better the next day!

Source:
<http://www.beanbible.com/modules.php?op=modload&name=News&file=article&sid= 41&mode=thread&order=0&thold=0>


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