1 onion, finely chopped
1/4 c. olive oil
1 1/2 c. celery, chopped
4 c. fresh tomatoes, grated or 1 lg. can tomatoes with juice or 1 (6 oz.) can tomato paste and 3 c. vegetable stock
1/2 c. parsley, chopped
Dash of pepper
1 or 2 bay leaves
1 tsp. oregano
2 tsp. basil
1/2 tsp. rosemary
Dash of garlic
2 c. or more of chopped vegetables
1/2 c. raw noodles or broken spaghetti
1/2 c. cooked barley

Carrots, zucchini, broccoli, potato, green beans, green pepper, cabbage, peas, corn, sauteed mushrooms or any vegetable you wish,

Saute onion and celery in oil until soft. Add tomatoes, parsley and seasonings. Let simmer. At least 30 minutes before serving the soup, add cooked beans, noodles and cooked barley. Cook vegetables until nearly done and add to soup 10 minutes before serving. Note that leafy vegetables should not be used as part of the 2 cups of vegetables as they cook down to fraction of their original volume.