• 1 1/2 cups celery, diced
• 1 large onion, diced
• 1 6oz. can tomato paste
• 1 28 oz. can tomatoes, crushed
• 1/2 cup parsley, minced
• 8 cups instant vegetable stock
• 2 tsp oil
• 2 bay leaves
• 2 tsp basil
• 1 1/2 tsp oregano
• 1/2 tsp rosemary
• 1/8 tsp garlic powder
• 1/8 tsp black pepper
• 1 cup cooked beans such as canned garbanzo and kidney, or frozen limas
• 1/2 cup raw noodles such as whole wheat, spinach, or artichoke - not too large
• 1/2 cup cooked barley
• 2 cups total combined sliced/diced fresh vegetables such as cabbage, carrots, green pepper, mushrooms, potatoes, and zucchini, or frozen peas, corn, and green beans

Spread oil over bottom of large saucepan and sauté onion and celery until onion is translucent.

Add tomato paste, crushed tomatoes, parsley, stock, and seasonings.  Heat to just below boiling.

Add cooked beans, raw noodles, and cooked barley.  Simmer 20 minutes.

In a separate pan, steam vegetables until tender using very little water and add all to soup.

Stir to mix and simmer for 10 minutes or until heated through.

Serves 8-10.