2 tbsp. olive oil
3 lg. cloves garlic, minced
1 c. chopped onion
2/3 c. uncooked barley
5 c. total cut up fresh vegetables such as leeks, carrots, summer squash, zucchini, celery, etc.
9 c. water
1/4 c. chopped parsley
2 bay leaves
3 c. canned tomatoes in puree
1 tsp. sugar
Salt and pepper to taste

Saute garlic, onion and barley until onion is translucent. Stir in vegetables; saute 2-3 minutes. Add water. Bring to boil. Add parsley and bay leaf. Cover and reduce heat. Simmer 40 minutes or until vegetables and barley are just tender. Stir in tomatoes. Add sugar, salt and pepper. Simmer 15 minutes longer. Makes 6 servings.