Sharon's Minestrone

Directions

In a large saucepan, sauté onions and garlic in vegetable oil.

In a small frying pan, cook bacon, drain off fat and cut bacon into small pieces.

(To save a step, I cut the bacon into bite size chunks first and then cook them in the same pot that the soup is going to be in. Gives it a bit more flavour. Just drain off excess fat).

To the saucepans, add bacon, celery, carrots, beef stock and tomato juice; cook until vegetables are just tender, about 10 minutes.

Add the rest of the ingredients and cook until barley is tender, about 20 to 30 minutes.