Gypsy Soup

• 3/4 cup pearl barley (rinsed and drained)
• 5 1/2 cups water
• 1 1/2 teaspoons salt
• 1/4 cup olive oil
• 1 cup onion (chopped)
• 4 tablespoons garlic (crushed)
• 1/4 cup flour
• 1/2 cup wine (red)
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 1 teaspoon thyme (dried)
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne
• 1 teaspoon pepper (fresh ground)
• 3 cups potatoes (cubed)
• 2 1/2 cups carrots (cubed)
• 1 1/2 cups green beans (1-inch lengthes)
• 2 cups broccoli florets
• 2 cups cabbage (coarsely sliced)
• 1 cup celery
• 1 teaspoon red pepper flakes
• 14 ounces corn
• 3 cups fresh spinach
• 4 cups chicken stock

1. Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
2. Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
3. Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.

pearl barley, water, salt, olive oil, onion, garlic, flour, wine, soy sauce, paprika, thyme, cumin, cayenne, pepper, potatoes, carrots, green beans, broccoli florets, cabbage, celery, red pepper, corn, fresh spinach, chicken stock

Taken from www.food.com/recipe/gypsy-soup-280981 (may not work)