1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 pound fresh mushrooms, thinly sliced
In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45-55 minutes or until barley is tender.
Add remaining ingredients; cook for 10-15 minutes or until mushrooms are tender.