Chicken Vegetable Soup

Put all ingredients in a large pot or pressure cooker.

6 chicken tenders
2/3 cup barley
7 cups water
2 stalks sliced celery
3 small sliced carrots
1 can diced tomatoes
3 cloves minced garlic
1 Tablespoon soy sauce
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 Tablespoons parsley
1 teaspoon Chicago Steak and Chop Cracked Pepper and Garlic Blend (from UrbanAccents.com)

If using a large pot, bring soup to a boil; reduce heat and simmer for 1 1/4 hours.
If using a pressure cooker, bring soup to a boil; cover and bring to 10 pounds pressure and cook 15 minutes. Allow the cooker to cool naturally before opening it.

Remove the chicken tenders and chop into pieces.

This soup gets better if it sets overnight, so pour it into quart jars and put it in the refrigerator. Heat and serve the next day.