This soup is really a whole-meal soup with enough substance for supper. It has it all—protein, complex carbohydrates, vitamins, and minerals, with lots of veggies so that you’re bound to satisfy everyone.
¼cupextra-virgin olive oil
1 large sweet onion, coarsely chopped
5 large clovesgarlic, sliced
3 medium carrots, chopped
5 ribs organic celery, chopped
1cup chopped Italian flat-leaf parsley
12fresh basil leaves
2tablespoonsfresh leaves oregano or ½teaspoon dried
Salt and pepper
128-ounce can whole peeled tomatoes in juice
2potatoes, cut into ½-inch cubes
½headSavoy cabbage, chopped
12green beans, cut into 1-inch lengths
2 small zucchini, cut into ½-inch pieces
112-ounce can organic kidney beans, drained
16-ounce package meatless chicken strips
Heat the oil in a large pot over medium-low heat. Add the onion, garlic, carrots, celery, parsley, bay leaf, basil, and oregano. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, for about 5 minutes or until the vegetables have softened and released some of their moisture.
Put the tomatoes and juice into a blender cup, cover, and blend for about 10 seconds until nearly smooth. Add this and the water to the pot. Cover and raise the heat to high, and bring to a boil. Add the barley. Lower the heat to medium-low. Cover and cook at a medium boil for 30 minutes, stirring occasionally, until the barley is barely tender. Add the potatoes, cabbage, green beans, and zucchini. Stir well to mix. Cover and continue cooking, stirring occasionally, for about 25 minutes, until the potatoes are just tender.
Stir in the drained beans and the soy chicken strips. Cover and cook for about 3 minutes, stirring occasionally, until the beans and soy chicken strips are heated through. Taste for seasonings.