" Negative Calorie " Vegetable Barley Soup - cooking recipe

Ingredients

2 onions, chopped
4 garlic cloves, chopped
4 carrots, cut into disks
6 stalks celery, sliced
4 cups broccoli florets
2 cups green beans, cut into 1 inch pieces
20 mushrooms, sliced
1 (10 ounce) frozen spinach
1 quart diced tomato
1 head cabbage, cut into 2 inch pieces
2 (1 ounce) packages low-sodium onion soup mix
1 cup barley
4 teaspoons beef bouillon
1/2 teaspoon cayenne pepper (to taste)
1/4 teaspoon paprika (to taste)
1/2 teaspoon seasoned pepper (to taste)
1 tablespoon parsley (to taste)
35 cups water

Preparation

In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
Bring to a boil.
Start adding the vegetables, one at a time, adding water as needed to cover them.
Stir in the soup mix, bouillon, spices, and the rest of the water.
Bring to a boil.
Add the barley.
Let simmer, covered, for 1 to 2 hours.
For a \"stewier\" soup, let simmer for additional time, stirring occasionally, until it's to your liking.