1 tbsp. olive oil
1 cup chopped onion
2 – 4 cups chopped cabbage
28 ounces chopped tomatoes in juice
1 quart vegetable broth
1/2 cup pearl barley, washed
1 cup sliced carrots
1 cup chopped celery
2 tbsp. chopped parsley
2 cups potatoes, cut in 1/2″ dice
1/4 tsp. dried oregano
1/4 tsp. dried basil
scant 1/4 tsp. dried thyme
1 bay leaf
Heat oil in a large soup pot. Add the onion and cabbage and cook until tender. Add broth and barley. Bring to a boil and cook for 25 minutes. Add more water if necessary.
Add remaining vegetables and herbs. Simmer an additional 20 – 25 minutes, until barley is soft and potatoes are tender.
Discard bay leaf; adjust seasonings as necessary.