Vegetable Soup(Low-Fat)

• 2 Tbsp. olive oil
• 3 large cloves garlic, minced
• 1 c. chopped onion
• 3/4 c. uncooked barley
• 5 c. (total) any vegetable combination such as carrots squash, celery, zucchini, cabbage, etc.
• 9 c. water
• 1/4 c. chopped parsley
• 3 c. tomato puree
• 1 tsp. sugar
• 1 c. + 2 Tbsp. grated Parmesan cheese
• salt and pepper to taste

1. In a large soup kettle, heat olive oil and saute garlic, onion and barley until onion is translucent.
2. Stir in vegetables (except cabbage and mushrooms, if used).
3. Saute 2 to 3 minutes.
4. Add water.
5. Bring to a boil.
6. Add parsley.
7. Cover and reduce heat. Simmer 40 minutes, or until vegetables and barley are just tender. Stir in tomato puree.
8. Add sugar, salt and pepper.
9. Add cabbage and mushrooms now, if you are using them.
10. Simmer 15 more minutes or until vegetables and barley are completely tender.
11. Adjust seasonings.
12. Just before serving, sprinkle each portion with Parmesan cheese.
13. Makes 6 servings.

olive oil, garlic, onion, barley, carrots, water, parsley, tomato puree, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898693 (may not work)