Tomato Cabbage Barley Soup
4 stalks celery, sliced
1/2 medium green cabbage, sliced
1 cup shredded or diced carrots, optional (I've never used them)
1 large onion, diced
2 garlic cloves, diced
2 - 15 oz cans tomato sauce
1/3cup barley
2 tbsps flour (You could do without it, I use it as a thick-ner. My kids like very thick soup)
2 vegetable or beef bouillon cubes
1/2 tsp ground black pepper
1 tsp onion powder
1 - 2 tsps canola or olive oil
In a 5 quart pot, saute' onions, celery, cabbage & carrots (if using) in oil till soft and almost browned. Add garlic and saute a minute further. Add the flour and cook about 45 seconds, stirring constantly. Add the remaining ingredients and enough water to almost fill the pot. Bring to a boil (I like to boil the water in a tea kettle before I put it in, makes everything go faster)
Cover pot, reduce to a simmer and cook about 1 hour or until the barley is soft.
Yumm beyond belief. It freezes nicely. Enjoy! I know everyone here sure does. I've even served it for company. It gets rave reviews.
