Qunioa Barley Vegetable Soup

This is a yummy Summer meal, and light at the same time. You get a lot of great nutrition in this soup. I love the colors that are in it. :)

1/2 C. Barley
1/2 C. Qunioa
2 C, Water
2 Tbsp Garlic
6 oz. Mushrooms Chopped
3 Carrots Chopped
1 Large Zucchini cut into 1/4" slices
1 Med yellow squash cut into 1/4" slices
1 onion Chopped
1 can 14oz. Italian seasoned diced tomatoes
5 fresh basil leaves or 1 tsp dry basil
4 C. Vegetable or Chicken broth
2 tsp. Kosher salt (people can always add more on their own)
1 T. Lavender seasoning
1 tsp fresh Marjoram or dry
Salt and pepper to your own taste

1. Precook barley and qunioa with water till tender. (I cooked it in my pressure cooker for 17 min.)
2. Put in all the remaining ingredients into crock pot and cook on low 8-10 hours. I started it late and put the whole mixture in the pressure cooker for an additional 17 min.

3. That's all there is to it. :) I loved the texture of the qunioa in it! Yum!

* I bought a bag of frozen zucchini and yellow squash sliced. They were out of fresh at the store I went to. It worked great!