Vegetable Soup

• 3 vegetable bouillon cubes (or 2 of the large ones)
• 8 cups water
• 1 cup dried red lentils or 1 cup green lentil
• 28 ounces diced tomatoes with juice
• 12 cup Spanish onions or 12 cup white onion, chopped
• 2 garlic cloves or 2 tablespoons garlic
• 3 stalks celery, chopped
• 3 -4 large carrots, chopped
• 1 (19 ounce) can black beans or 1 (19 ounce) can navy beans, drained and rinsed
• 1 (19 ounce) can chickpeas or 1 (19 ounce) can firm tofu
• 1 small head broccoli
• 1 zucchini, chunked
• 1 cup green beans
• 1 small head cauliflower
• barley
• 12 cup pasta
• 2 teaspoons curry (add at the beginning if you want soup to be hot)
• 14-34 teaspoon cayenne pepper
• 12-34 teaspoon coriander or 12-34 teaspoon cumin
• salt and pepper

1. Saute onions, celery and garlic in oil until soft.
2. Add all other ingredients into the pot and let simmer for several hours.
3. Add pasta or barley on the day you plan to eat only.
4. Leaving in over time will make soup mushy.

vegetable bouillon, water, red lentils, tomatoes, spanish onions, garlic, stalks celery, carrots, black beans, chickpeas, broccoli, zucchini, green beans, cauliflower, barley, pasta, curry, cayenne pepper, coriander, salt

Taken from www.food.com/recipe/vegetable-soup-486692 (may not work)