Vegetable-barley Soup

A hearty vegetable soup that is easy to make.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 3  tablespoons extra virgin olive oil
• 2  medium onions, chopped small
• 2  large carrots, peeled and sliced
• 2  large celery ribs, chopped small
• 1  teaspoon  granulated garlic powder
• 16  cups water
• 4  cups vegetable broth
• 28  fluid ounces canned tomatoes, mash and include liquid
• 15  fluid ounces canned red kidney beans, including liquid
• 3⁄4 cup pearl barley
• 2  large potatoes, peeled and cubed 1/2 inch
• 1  tablespoon dried basil or 1⁄4 cup  finely chopped fresh basil
• 3  tablespoons  chicken soup base (optional)
• 2  teaspoons curry powder
• 1⁄2 teaspoon black pepper
• 2  cups  thinly sliced green cabbage
• 1  tablespoon soy sauce
• 3  teaspoons dried dill weed
• 1⁄2 cup  grated parmesan cheese

Directions

1. In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
2. Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
3. Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
4. Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
5. Adjust seasonings to taste.
6. Remove from heat when done and let sit for about 10 minutes before serving.
7. When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
8. Refrigerate any unused portion of soup.