I like to make many different kinds of soup, especially during the cooler months, and this recipe is for a basic vegetable soup. It's nothing fancy, but most of the ingredients can be stored for a long time and pulled out when you don't know what else to make or didn't make it to the grocery store. You'll need a really large pot to make this soup and several large containers for leftovers (as well as refrigerator space).
1 large onion, chopped
3 or 4 cartons of vegetable broth *
1/2 cup pearled barley***
1 bag frozen mixed vegetables
1 can of beans (other than chickpeas)
1 bag frozen lima beans **
1 can diced tomatoes
dried dill weed to taste (I like to use a lot)
dried parsley to taste (plenty of this also)
Combine the onion, broth, and barley in a very large pot over high heat. Add the vegetables, beans, limas, and tomatoes. When it reaches a boil, turn the heat down to medium or medium-low. Add the dill and parsley and stir. The soup will need to be stirred periodically; putting a lid on will retain more liquid. Once the barley is soft (but still a bit chewy) the soup is ready.
* If you like a lot of broth, use 4 cartons. If you like less broth, use only 3. If you want to make the soup cheaper, you can substitute water for part of the broth; each carton is 32 oz so just replace a carton of broth with 32 oz of water.
** I like lot's of lima beans in my soup but if you do not, just use a second can of beans instead.
*** For gluten-free soup, skip the barley and use one or two large potatoes cut into 1" pieces.