1 cup carrots, diced
1 large onion, chopped
1 cup celery, chopped
1/2 large green pepper, chopped
1 zucchini, sliced
1 fresh tomato, chopped
1/2 cup fresh parsley, chopped
1/2 cup pearl barley
2 or more cloves garlic, minced
1 teaspoon dried basil
scant 1/4 teaspoon ground cloves
1 bay leaf
salt and pepper to taste, vegetable broth to cover
Throw everything in a large pot, cover and cook slowly until the barley and vegetables are tender, about 1 hour. Serves 4 to 6.
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