Vegetable Soup

Ingredients

• 2 L (8 cups) chicken broth
• 1 L (4 cups) diced vegetables of your choice (onion/leek, carrots, rutabaga, green or yellow beans, cabbage, corn, green peas, celery, bell peppers, etc.)
• 1 can (796 ml) diced tomatoes
• 10 ml (2 tsp) dried herbs of your choice (oregano, thyme, parsley, basil)
• 60 ml (¼ cup) pearl barley
• 15 ml (1 tbsp) mustard powder (optional)
• Salt and pepper to taste

Preparation

1. In a large pot over medium-high heat, bring the chicken broth to a boil.
2. Add vegetables, tomatoes, herbs, barley and mustard powder. Add salt and pepper. Mix.
3. Bring to a boil, lower heat and simmer gently for 20 minutes.