THE SOUP KITCHEN GOT IN A LOT VEGETABLES SSSSSOOOOOOOO VEGETABLE SOUPENJOY DAN:

HEARTY VEGTEABLE BARLEY SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 cups barley, uncooked

5 cups macaroni

26 cups vegetable broth

2 tablespoons butter

6 onions, chopped

4 cups mushrooms, sliced

15 carrots, chopped

6 turnips, chopped

6 cups corn kernels

6 cups, fresh green beans, cut on the bias

15 new potatoes, chopped

12 stalks celery, diced

1 head cabbage, chopped

6 garlic cloves, minced

1 (28oz) can diced tomatoes

1 (28oz) can v-8 juice

1/4- cup chili powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 cup lime juice



DIRECTIONS:



1. Toast the barley one cup at a time in a dry frying pan, toast until nice and brown.

2. Heat butter in same fry pan over medium-heat.

3. Cook onion until translucent.

4. In a stock pot add vegetable broth and all vegetables, lime juice, and diced tomatoes.

5. Bring to a boil, add barley, macaroni and spices.

6. Add more stock if needed. ENJOY DAN: (ROCK-ON)