I made this the other day and it was a hit. Everyone enjoyed it after it cooled down a bit. We burnt a few tongues with those who wanted to take a bite quickly. :) I tried using my big cast iron pot, but had to transition to the huge soup pot Mom and Dad gave me years ago. It makes a lot of soup! I served it with homemade French bread (made with about 50% whole wheat flour). The bread was well-liked, also.
3 cups chopped onions
3 cups chopped carrots
2 cups sliced celery
2 cups diced canned tomatoes
1 can green beans, drained
1 can kidney beans, drained & rinsed
2 cups chopped cabbage
2 teaspoons salt
1 teaspoon pepper
1 ½ teaspoon garlic powder
3 Tablespoons beef bouillon
2 Tablespoons chicken bouillon
1 ½ teaspoons dried basil
2 teaspoons dried oregano
8 cups water
1 8-ounce can tomato sauce
½ cup pearl barley
1 can garbanzo beans, rinsed and drained
1 cup uncooked elbow macaroni
In a very
big soup pot, saute onions, carrots and celery in the olive oil. Add the remaining ingredients (except
garbanzo beans and elbow macaroni). I used 2 14.5 ounce cans of diced tomatoes and
figured a few extra tomatoes were just fine.
I also like to puree the tomatoes so the soup doesn’t have chunks of
tomatoes. Simmer for 45
minutes. Add the garbanzo beans and
elbow macaroni and simmer 7-8 minutes more, until macaroni is cooked.