Vegetable Barley Soup - cooking recipe

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped onion
3/4 cup uncooked barley
2 cups carrots, diced
2 cups zucchini, diced
1 cup cabbage, chopped
9 cups water
1/4 cup parsley
1 bay leaf
1 dash sugar
salt and pepper
24 ounces tomato puree (or whole tomatoes chopped)

Preparation

In a large kettle add oil, garlic and onions heat until onions are transparent.
Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
Simmer until barley is tender.
Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.