Vegetable Barley Soup

Vegetable Barley Soup

Fill pot with veggies, chopped:
1 onion
3 celery stalks
3 carrots
1/3 head of green cabbage
1 zucchini
3 cloves garlic

Sauté in a little olive oil.

Cover by an inch of water. Add 1 TBSP vegetable “better than bullion” and 1 TBSP beef “better than bullion.”

Add 1 cup barley. Stir to combine.

Bring to a boil and simmer, covered, until barley is tender (about 45 min.)

Add one 28 oz can crushed tomatoes. Add parsley, rosemary, basil, and thyme and, if needed, more beef bullion to taste. Adjust seasoning and thickness by adding more water, if needed.

Serve hot with fresh black pepper and grated Parmesan.