Recipe Name Vegetable Soup with Baby Potatoes and Barley Submitted by Guest Recipe Description Hardy Vegetable Soup Quantity 0 Quantity Unit Dutch Oven Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 1 can (6 oz) tomato paste 1 can, 15 oz (303 x 406) tomato sauce 2 teaspoons garlic minced 1/2 cup, chopped Onion, chopped 2 cups, shredded Cabbage 1 cup, chopped Carrots, raw 1 cup, chopped zucchini 1 cup, cubes Squash - yellow 2 tablespoons olive oil 1 ounce diced tomatoes (28 oz can) 8 cups chicken broth, fat free, Health Valley 8 small (1-3/4" to 2-1/2" dia.) potatoes 1/2 cups barley 1/2 cup, diced celery Steps Sequence Step 1 Saute onion, celery, garlic, and cabbage in olive oil. Add chopped zucchini and yellow squash. Mix well. Add tomatoe sauce, chicken broth, carrots, diced tomatoes, potatoes. Cook for 2 hours on medium low heat. Add barley last.