Vegetable Barley Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 3/4 c. coarsely chopped onions
2 medium-sized carrots, halved lengthwise, then sliced crosswise (1 c.)
1 c. thinly sliced celery
1 tsp. garlic powder
6 c. water
1 (28 oz.) can whole tomatoes, undrained, tomatoes broken up
1 (16 oz.) can black beans, rinsed and drained
1 c. quick-cooking barley
1 Tbsp. dried basil
3 beef bouillon cubes
1/2 tsp. pepper
1 (10 oz.) pkg. frozen, chopped kale
1/4 c. grated Parmesan cheese

Preparation

Heat oil in 4 to 5-quart pot over medium high heat.
Add onions, carrots, celery and garlic powder.
Cook 5 minutes or until vegetables are barely tender.
Add water, tomatoes, beans, barley, basil, bouillon cubes and pepper.
Bring to a boil, reduce heat; cover and simmer 10 minutes or until barley is barely tender.
Add frozen kale.
Cover and simmer about 10 minutes longer, stirring once or twice to break up kale, until vegetables are tender.
Remove from heat.
Just before serving, stir cheese into soup.