1 Tablespoon vegetable oil
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
½ cup uncooked pearl barley
1 (14.5-ounce) can diced tomatoes
1 (15-ounce can) white northern or pinto beans, rinsed and drained
6 cups water
2 cubes or teaspoons vegetable or chicken bouillon
1 Tablespoon Italian seasoning
1 bay leaf (optional)
2 cups chopped cabbage
Salt and pepper to taste

1. In a 3 quart or larger pot, cook vegetable oil, onions, carrots, and celery over medium heat, stirring often, until onion has softened.
2. Add barley and stir. Add tomatoes, drained beans, water, and bouillon. Add bay leaf (if using).
3. Bring to a boil. Reduce heat to low to simmer. Cover pot and gently
cook soup for about 1 hour or until barley is soft.
4. Add chopped cabbage and season to taste with salt and pepper.
5. Let cook for 5 to 10 minutes to wilt cabbage. Remove bay leaf before serving. Serve hot.

Slow Cooker Variation
1. In a 3-quart pot, cook vegetable oil, carrot, and celery over medium heat, stirring often, 3 to 5 minutes.
2. Stir in the barley. Add tomatoes, drained beans, bouillon, and bay leaf (if using).
3. Transfer mixture to slow cooker; add cabbage and 4 cups of water.
4. Set slow cooker to LOW and cook for 6 to 8 hours. Season to taste with salt and pepper and serve hot.