Negative Calorie Vegetable Barley Soup

• 2 onions, chopped
• 4 garlic cloves, chopped
• 4 carrots, cut into disks
• 6 stalks celery, sliced
• 4 cups broccoli florets
• 2 cups green beans, cut into 1 inch pieces
• 20 mushrooms, sliced
• 1 (10 ounce) frozen spinach
• 1 quart diced tomato
• 1 head cabbage, cut into 2 inch pieces
• 2 (1 ounce) packages low-sodium onion soup mix
• 1 cup barley
• 4 teaspoons beef bouillon
• 1/2 teaspoon cayenne pepper (to taste)
• 1/4 teaspoon paprika (to taste)
• 1/2 teaspoon seasoned pepper (to taste)
• 1 tablespoon parsley (to taste)
• 35 cups water

1. In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
2. Bring to a boil.
3. Start adding the vegetables, one at a time, adding water as needed to cover them.
4. Stir in the soup mix, bouillon, spices, and the rest of the water.
5. Bring to a boil.
6. Add the barley.
7. Let simmer, covered, for 1 to 2 hours.
8. For a "stewier" soup, let simmer for additional time, stirring occasionally, until it's to your liking.

onions, garlic, carrots, stalks celery, broccoli florets, green beans, mushrooms, frozen spinach, tomato, cabbage, onion soup mix, barley, beef bouillon, cayenne pepper, paprika, pepper, parsley, water

Taken from www.food.com/recipe/negative-calorie-vegetable-barley-soup-305894 (may not work)