Extra-virgin olive oil
1/2 huge white onion, diced
4-5 cloves garlic, crushed/minced
A few big carrots, diced
A few stalks of celery, finely diced
About a pint of green beans, diced
About a pint of yukon gold potatoes, diced
One red pepper, diced,
One green pepper, diced
One small zucchini, diced
One 14 oz. can of beans of your choice (I used chick peas)
One 28 oz. can organic crushed tomatoes
One 28 oz. can organic diced tomatoes
One 11 oz. can of corn
Sea salt, to taste
Black pepper (a lot!)
Crushed red pepper, to taste
Basil, to taste (fresh herbs are nicest, but dried work, too!)
Oregano, to taste
Parsley, to taste
Start one cup of barley cooking in a medium sized pot, while you chop the veggies.
Put the carrot, celery, onion and garlic in a large stock pot,
Sautee this for a few minutes in the olive oil, with a little bit of sea salt
Throw in the crushed tomatoes, diced tomatoes and some extra water and cover.
While you're waiting for this to boil, chop the other veggies.
Add the veggies. When it boils, turn it down to a simmer and cover.
When the veggies are 1/2 - 2/3 done, add the barley, beans and corn.
Add the herbs and seasonings to taste (more is better, I say!)
[The barley sucks in a lot of water as it sits, so add more water as needed]