3/4 c. dried onion (1 med.)
1 c. dried celery
1 c. diced carrots
1/3 c. oil
1 c. diced potato (1 med.) or add more to taste
4 c. cubed eggplant (1 med.)
2 1/2 c. diced zucchini
1 1/2 c. sliced cauliflower florets
1 c. cut green beans
6 c. water
4 vegetable bouillon cubes
1/3 c. barley
1 (16 oz.) can tomatoes
1 1/2 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
1 bay leaf
2 whole cloves
3 sprig parsley

Tie in cheesecloth.

In large kettle saute onion, celery, and carrots in oil 5 minutes or until onion is translucent. Add eggplant, zucchini, cauliflower, potato and green beans. Stir over moderate heat 10 minutes. Add water, bouillon cubes, and barley. Stir occasionally to dissolve cubes. Add remaining ingredients. Cover and cook 45 minutes or until barley is cooked and vegetables are just tender. Discard cheesecloth. Serves 8.