Vegetable-Barley Soup

• 3 tablespoons extra virgin olive oil
• 2 medium onions, chopped small
• 2 large carrots, peeled and sliced
• 2 large celery ribs, chopped small
• 1 teaspoon granulated garlic powder
• 16 cups water
• 4 cups vegetable broth
• 28 fluid ounces canned tomatoes, mash and include liquid
• 15 fluid ounces canned red kidney beans, including liquid
• 3/4 cup pearl barley
• 2 large potatoes, peeled and cubed 1/2 inch
• 1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
• 3 tablespoons chicken soup base (optional)
• 2 teaspoons curry powder
• 1/2 teaspoon black pepper
• 2 cups thinly sliced green cabbage
• 1 tablespoon soy sauce
• 3 teaspoons dried dill weed
• 1/2 cup grated parmesan cheese

1. 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.
2. Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
3. Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
4. 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.
5. Adjust seasonings to taste.
6. Remove from heat when done and let sit for about 10 minutes before serving.
7. When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
8. Refrigerate any unused portion of soup.

extra virgin olive oil, onions, carrots, celery, garlic, water, vegetable broth, tomatoes, fluid, pearl barley, potatoes, basil, chicken soup base, curry powder, black pepper, green cabbage, soy sauce, dill weed, parmesan cheese

Taken from www.food.com/recipe/vegetable-barley-soup-41890 (may not work)