Vitamin Rich Vegetable Soup

Weekly Challenge's Note:

The wonderful thing about soup is that you can throw virtually anything in it and it will turn out good. Keeping true to my rainbow motto, I added whatever we had on hand and sprinkled in a few spices I wouldn't normally use and was pleasantly surprised.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 1 butternut squash
• 5 white potatoes
• 5 garlic cloves
• 2 cups broccoli
• 5 cups cabbage (red)
• 3 carrots
• 1 green pepper
• 6 cups cauliflower
• 3 red peppers (hot)
• 2 cups spinach
• 32 ounces fat-free chicken broth
• 1 tablespoon salt (lemon pepper)
• 1 1/2 teaspoons fresh parsley
• 1 1/2 teaspoons fresh chives
• 1 teaspoon paprika
• 1 teaspoon fresh ginger
• 1 teaspoon oregano
• 1 teaspoon chili
• 1 teaspoon curry (hot)
• 1/2 teaspoon rosemary
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon orange peel
• 1/4 teaspoon lemon peel
• 1 cup barley (uncooked)

Directions:

1. Peel and cube squash and potatoes. Thinly slice garlic, grate ginger and shred carrots. Chop remaining vegetables and steam until tender. Transfer vegetables and juices from steaming pot to large soup pot. Add chicken broth, spices and barley. Simmer for 20 minutes. Serve alone or with a roll. Enjoy!