• 2 teaspoons cold-pressed extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 3 tablespoons tomato paste
  • 1/2 cup barley
  • 2 medium potatoes, cut into bite-size chunks
  • 15-ounce precooked beans, drained and rinsed (aseptic, canned or frozen)
  • ½ medium head red cabbage, chopped
  • 8 cups of water
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • Sea or rock salt to taste 
  • Freshly ground black pepper to taste 
  • 3 tablespoons flat-leaf parsley, chopped

In a large soup pot over medium heat, heat the olive oil. Add the onion, celery and carrots.  Sauté for 5 to 7 minutes, or until the veggies begin to soften. Stir in the tomato paste. Add the barley, potatoes, beans and cabbage and stir to combine. Pour in enough water to cover the soup contents by about 2 inches, about 8 cups depending on the size of the soup pot.  Stir to combine, cover partially and lower heat to a simmer for about 1 hour. Season with the marjoram, thyme, salt and pepper to taste. Allow to sit for an additional 20 minutes before serving.  Top with fresh parsley and serve with a drizzle of olive oil.