Vegetable Soup

By kimrinaldi1

Ingredients

• 1 tb. Olive oil
• 1/8 tsp. crushed red pepper
• 2 garlic cloves, finely chopped
• 1 onion chopped
• 1 can (14 1/2 oz) diced tomatoes
• 2 tsps. basil
• 8 c. water
• 6 Knorrs chicken bouillon cubes (Knorrs cubes are double cubes)
• 2 large potatoes, large cubes
• 1 large potato, cut into large chunks to be pureed later with other veggies
• 2-3 carrots, 1” pieces
• 2 celery stalks, 1” pieces
• 1 tsp. oregano
• 1/2 head cabbage, cut into 1 1/2” pieces
• 8 oz. can mushrooms, stems and pieces
• 1/2 c. cooked barley

Preparation

Step 1

Make tomato sauce using first 6 ingredients. Simmer 8 minutes.

Add next 7 ingredients. Bring to a boil and cook for 20 minutes.

Add cabbage to vegetable mixture and cook 35-40 minutes. Season to taste. Puree ¼ - 1/3 of mixture to thicken soup. Add the mushroom . Cook about 10 minutes. Add cooked barley. You can add additional water or chicken broth to then, if desired.