Country Fresh Vegetable Soup

Saute the onion and garlic in an 8 quart saucepan for 3 minutes. Add the barley, beans, water, tomatoes, thyme, pepper flakes, and bay leaves. Bring to a boil, reduce heat, and simmer 45 minutes,stirring occasionally.

Add the parsnips, turnips, carrots, celery, and leek and simmer 20 minutes. Add the squashes, potato, cabbage, peas, and mushrooms and simmer 20 minutes. Add the parsley and heat 5 minutes.

Yield: 20 cups

1 large onion, finely chopped
3 large cloves garlic, minced
2 tsp. extra virgin olive oil
3/4 cup barley ,washed
1 cup small white beans plus 1 cup water, cooked in microwave on high 8 minutes ( or cover with cold water , soak 1 to 2 hours or overnight and drain).
3 1/2 quarts water or defatted chicken broth
1 28 ounce can diced tomatoes with juice
3 tablespoon chopped fresh thyme, or teaspoon dried
1 teaspoon crushed red pepper flakes
2 bay leaves
1 parsnip diced
1 turnip diced
6 carrots, cut in 3/4 inch slices
6 stalks celery, cut in 1/2 inch slices
1 leek(white part only), thinly sliced
2 zucchini, cut in 1/4 inch slices
2 summer squash, cut in 1/4 inch slices
2 crookneck squash, cut in 1/4 inch slices
1 russet potato, diced
1 cup coarsley shredded cabbage
1 1/2 cups fresh or frozen peas
6 fresh mushrooms, cut in 1/4 inch slices
1/2 cup chopped fresh Italian parsley