Gypsy Soup - cooking recipe

Ingredients

3/4 cup pearl barley (rinsed and drained)
5 1/2 cups water
1 1/2 teaspoons salt
1/4 cup olive oil
1 cup onion (chopped)
4 tablespoons garlic (crushed)
1/4 cup flour
1/2 cup wine (red)
2 tablespoons soy sauce
2 teaspoons paprika
1 teaspoon thyme (dried)
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon pepper (fresh ground)
3 cups potatoes (cubed)
2 1/2 cups carrots (cubed)
1 1/2 cups green beans (1-inch lengthes)
2 cups broccoli florets
2 cups cabbage (coarsely sliced)
1 cup celery
1 teaspoon red pepper flakes
14 ounces corn
3 cups fresh spinach
4 cups chicken stock

Preparation

Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.