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. ---------------------------------------------------------------------------
Nutrition
Ingredients
