" Negative Calorie " Vegetable Barley Soup

Ingredients

• 2 onions, chopped
• 4 garlic cloves, chopped
• 4 carrots, cut into disks
• 6 stalks celery, sliced
• 4 cups broccoli florets
• 2 cups green beans, cut into 1 inch pieces
• 20 mushrooms, sliced

• 1 (10 ounce)  frozen spinach
• 1 quart diced tomato
• 1 head cabbage, cut into 2 inch pieces

• 2 (1 ounce) packages low-sodium onion soup mix
• 1 cup barley
• 4 teaspoons beef bouillon
• 1/2 teaspoon cayenne pepper (to taste)
• 1/4 teaspoon paprika (to taste)
• 1/2 teaspoon seasoned pepper (to taste)
• 1 tablespoon parsley (to taste)
• 35 cups water

Directions

1. 1

   In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.

2. 2

   Bring to a boil.

3. 3

   Start adding the vegetables, one at a time, adding water as needed to cover them.

4. 4

   Stir in the soup mix, bouillon, spices, and the rest of the water.

5. 5

   Bring to a boil.

6. 6

   Add the barley.

7. 7

   Let simmer, covered, for 1 to 2 hours.

8. 8

   For a "stewier" soup, let simmer for additional time, stirring occasionally, until it's to your liking.