2 tbsp. olive oil
3 lg. cloves garlic, minced
1 c. chopped onion
3/4 c. uncooked barley
5 c. total of combination of cut up fresh vegetables
9 c. water
1/4 c. chopped parsley
1 bay leaf
3 c. canned tomatoes in puree
1 tsp. sugar
Salt & pepper to taste
1 c. plus 2 tbsp. grated Parmesan cheese

Vegetables - such as leeks, carrots, summer squash, zucchini, celery, cabbage, mushrooms.

1. In large deep soup kettle heat olive oil and saute garlic, onion and barley, until onion is translucent.

2. Stir in vegetables (except cabbage and mushrooms, if used). Saute 2-3 minutes.

3. Add water. Bring to boil. Add parsley and bay leaf. Cover and reduce heat. Simmer about 40 minutes, or until vegetables and barley are just tender.

4. Stir in tomatoes. Add sugar, salt and pepper. Add cabbage and mushrooms now, if using them.

5. Simmer 15 minutes longer, or until vegetables and barley are completely tender.

6. Adjust seasonings.

7. Just before serving, sprinkle each portion with Parmesan. Makes 6 servings.

Note: Barley tends to thicken on standing, so if the soup seems a little thick, simply add a little water or reserved vegetable stock until you reach desired consistency. This is a great sup to divide into portions for freezing.