Vegetable-Barley Soup - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 medium onions, chopped small
2 large carrots, peeled and sliced
2 large celery ribs, chopped small
1 teaspoon granulated garlic powder
16 cups water
4 cups vegetable broth
28 fluid ounces canned tomatoes, mash and include liquid
15 fluid ounces canned red kidney beans, including liquid
3/4 cup pearl barley
2 large potatoes, peeled and cubed 1/2 inch
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
3 tablespoons chicken soup base (optional)
2 teaspoons curry powder
1/2 teaspoon black pepper
2 cups thinly sliced green cabbage
1 tablespoon soy sauce
3 teaspoons dried dill weed
1/2 cup grated parmesan cheese

Preparation

In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
Adjust seasonings to taste.
Remove from heat when done and let sit for about 10 minutes before serving.
When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
Refrigerate any unused portion of soup.