1 c. lentils (water to cover)
1 onion, chopped
2 c. tomatoes, whole & peeled
7-8 c. water
2 tbsp. fresh parsley, chopped
1 tbsp. basil, fresh
1 tbsp. oregano
2 cloves garlic
1/2 tsp. salt
Dash of pepper
1 c. barley
2 c. green beans
2 c. cooked kidney beans
2 c. cooked garbanzo beans
4 stalks celery, chunks
2-3 carrots, peeled & chunked
1 sm. zucchini, sliced
1 c. elbow macaroni or other sm. pasta
1/2 c. grated Parmesan cheese

In 7 or 8 quart pot cook lentils in water until tender, 30 to 60 minutes. Add onion, tomatoes, 4 cups water, parsley and seasonings. Bring to a gentle boil; add barley. Simmer about 1 hour. Add remaining vegetables and 3 to 4 cups water. Bring to a boil; add macaroni slowly, so boiling does not stop. Reduce heat and simmer at least 30 minutes or longer. Garnish with Parmesan cheese. Start early in the day to let flavors blend. Makes 6 quarts.