Yellow Tomato Vegetable Soup, playing tourist Recipe

by Katie Zeller

Yellow Tomato Vegetable Soup Total time: 70 minutes Ingredients: 2 3/4 cup (22oz, 660gr) tomatoes, peeled, chopped 3/4 cup (4oz, 120gr) quick-cooking barley 1 large onion, chopped 1 yellow pepper, chopped 3 carrots, peeled, chopped 3 cloves garlic, minced 3 ribs celery, chopped 2 cups cabbage, chopped 1 3/4 cups (15oz, 450gr) white beans 1 tbs olive oil 4 cups (32oz, 1000ml) vegetable stock 2 bay (laurel) leaves 1 tsp paprika 1 tsp basil 1 tsp oregano 3 tbs instant tapioca (optional) Instructions: Heat oil in large pot or Dutch oven. Add onion, celery, carrot, pepper, and garlic, sauté until tender. Add all remaining ingredients, except barley, white beans and tapioca, cover and simmer 15 minutes. Add barley and simmer 20 minutes longer Add beans, tapioca, and simmer 10 minutes longer. Remove bay leaves and serve.