"Chop It!" Barley Vegetable Soup

This soup has so many different vegetables that it’s almost as if I did not know when to stop. This recipe involves a lot of dicing and chopping; fair warning if you are not into that kind of thing. High in fiber and flavor, enjoy this hearty healthy soup.

Ingredients:

4 cups (946 ml) tomatoes, chopped 4 tablespoons (60 ml) vegetable oil or butter

3 cups (710 ml) green bell peppers, chopped 3 cloves of garlic, chopped

2 cups (473 ml) yellow onions, diced 2 tablespoons (30 ml) lemon juice

2 cups (473 ml) green beans, cut 64 ounces (1.8 g) of vegetable stock

1 cup (240 ml) potatoes, peeled and diced 2 teaspoons (10 ml) dried marjoram

1 cup (240 ml) beets, diced 1 teaspoon (5 ml) dried thyme

1 cup (240 ml) summer squash, diced 1/2 teaspoon (2 ml) black pepper

1 cup (240 ml) peeled turnip, diced 1/2 teaspoon (2 ml) crushed red pepper

1 cup (240 ml) carrots, sliced 1 bay leaf

1 cup (240 ml) cabbage, chopped 1/2 cup (120 ml) parsley, chopped

1 cup (240 ml) corn kernels 1 cup (240 ml) barley

1 cup (240 ml) celery, chopped

Cooking It:

That is my largest ingredient list, but the end result is worth it. Add the oil to an 8 quart (7.5 L) stock pot and sauté the onions, carrots, potatoes, and green bell peppers for about 3 minutes. Add the thyme, marjoram, black and red pepper and stir. Cook for a minute, stirring frequently. Add the tomatoes, beets, squash, turnip, cabbage, corn, and celery. Stir and add the lemon juice and vegetable broth. Add the bay leaf and the black and red peppers and give it a good stir. Cover and simmer over a low flame for 20 minutes, stirring occasionally. Add the barley and parsley and simmer for another 40 minutes.