recipe courtesy of Jaimi Kosa, CSA Member

– 1 cup diced onions
– 1 cup diced carrots
– 1 cup diced sweet peppers
– 3 T olive oil
– 9 cups water
– 4 tsp vegetable base
– 6 cups sliced and quartered zucchini
– 4 cups peeled, cored and coarsely chopped tomatoes
– 1/2 cup pearled barley (see Instructions note if you use a quick cook barley)
– 1+ tsp light salt
– 1/4 tsp black pepper
– 2 cans kidney beans
– 2 tsp basil
– 1 tsp oregano

Using a large stock pot, saute the onions, carrots, and sweet pepper in the olive oil until tender. Add water, vegetable base, zucchini, tomato, pearled barley, salt and pepper. (Note: if you want to use quick cook barley, do not add until later with the beans.) Simmer 50 min. Then, add canned beans (with liquid), basil, oregano (and barley if you are using the quick cook variety). Simmer 15 min. more. Serve with grated cheese, bread, croutons, etc.

Some people also make this recipe with beef stock, instead of vegetable base; or macaroni, instead of barley.