Vegetable-barley Soup

READY IN: 40mins




  • 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.
  • Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
  • Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
  • 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.
  • Adjust seasonings to taste.
  • Remove from heat when done and let sit for about 10 minutes before serving.
  • When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
  • Refrigerate any unused portion of soup.