Homemade Bean, Barley, and Vegetable Soup

1 T olive oil
1 garlic clove
¼ c onion (fresh or frozen, chopped)
1 c chicken broth, 99% fat free
1 c water
1 c barley, pearled, cooked
¼ T salba
¼ c cannellini beans, canned
1 c cauliflower (fresh or frozen)
1 c cabbage, shredded or chopped
¾-1 c spinach (fresh or frozen)
1 c mixed vegetables, frozen (corn, carrots, lima beans, beans, peas)
1 c zucchini and/or yellow squash (fresh or frozen)
1-2 c chicken tenderloin or breast, cooked and shredded
¼ t oregano
1 T basil
¼ t salt
1 t black pepper
1-2 slices Velveeta cheese
Other seasoning to taste (ie: red pepper, savory, thyme, lavender, etc)

This is a scaled down version of what I usually make. Use larger quantities and freeze for later use!