1 tbsp. extra virgin olive oil
3 large onions, finely chopped
3-4 cloves garlic, finely chopped
2 quarts beef broth
2 carrots, finely diced
2 celery stalks, thinly sliced
2 turnips, finely diced (optional)
2 medium potatoes, finely diced (optional)
1/4 tsp. celery seed
1/4 tsp. thyme
1 29 oz can tomatoes, pureed
1 cup fresh or frozen peas and/or corn
1 cup fresh or frozen lima beans
greens (Swiss chard, spinach, Napa cabbage, etc)
1 cup barley, cooked (optional)
1/4 cup finely chopped fresh parsley
1 1/2 cups soup pasta
grated Parmesan cheese

Sauté onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add celery seed and thyme.

Simmer for half an hour, or until vegetables are tender.

Stir in pureed tomatoes, peas or corn, lima beans, or greens.

Note: If using quick-cooking barley, it can be added now along with small pasta. If using regular dry barley, cook it separately until tender.

Simmer for another 15-20 minutes before serving.

Serve with grated Parmesan cheese.

Variations: Any kind of vegetable that you prefer can be substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.

Submitted by: CM