2 onions, quartered & sliced thin
2 leeks, white only sliced thin
2 carrots, bite-size slices
2 lg. celery ribs, bite-sized pieces
3 tbsp. olive oil & 1 pat butter
3 cans beef broth
5 cans water
1/3 c. barley
1/2 c. lentils, rinsed
1 (1 lb.) can tomatoes with juice, crushed
1/2 bunch parsley, chopped
1 parsnip coarsely diced, optional
1 tbsp. whole dried oregano, crushed
2 tbsp. dried basil
1 heaping tbsp. paprika
1/4 c. Worcestershire
3 tbsp. light soy sauce
1/2 tsp. ground anise or 1 tsp. fennel seed
8-10 lg. green beans, cut into 1" lengths
2 (6") zucchinis, cut in 1/2 lengthwise, then cut across into coarse slices
1 (1 lb.) can garbanzos with liquid
1/2 c. very sm. pasta e.g. orzo
4 garlic cloves, crushed

Saute onion, leeks, carrots, celery in oil and butter until very soft. Add broth, water, barley, lentils, tomatoes, parsley, oregano, basil, parsnip, Worcestershire, soy, anise or fennel. Bring to boil; turn down to simmer covered for 1 hour. Add green beans, garbanzos, zucchini and pasta. Simmer 1/2 hour longer. Remove from heat. Cool slightly. Check seasoning. Add garlic. Stir thoroughly. Serve next day.