Preparation

We prepare this soup recipe in a large stainless steel soup pot on the stove top, so that we have the soup for several days, and don't have to cook every day.  If you wish to prepare a smaller quantity, cut the recipe in half.  We store the left over soup in the covered pot in our refrigerator.

We begin by placing the barley pot on the stovetop with 5 cups of cold tap water, and turn the heat on to high.

While the barley water is heating, we place the soup pot on the stovetop with about 2 quarts of cold tap water, and turn the heat on to high.

While the water is heating, we wash, clean and peel the fresh veggies.

When the barley water begins to boil, sift through the barley to make sure that it is free of any debris, and add to the water, cover the pot, and simmer until all the water is absorbed into the barley.

Add the caraway seeds, oregano, and hot pepper to the soup pot.

In a high speed blender, place about 2 cups of water, 1 medium onion cut into chunks, a couple of carrots cut into chunks, and the celery cut into chunks.  Cover the blender container, and run the blender at high speed until the veggies have been pureed, and add the contents to the soup pot.

We use our food processor to coarsely shred the cabbage and remaining onions, and to finely shred the remaining carrots.  Add the shredded veggies to the soup pot.

Add the frozen veggies to the soup pot.

Add additional cold tap water as necessary to just cover the veggies and mix well.

When the soup begins to boil, reduce the heat to simmer.

When the barley is cooked, add to the soup pot, mix well, and continue to simmer with the soup until the veggies are tender.

When the soup is finished cooking, remove from the heat.

Serve with a large tossed salad and enjoy.