2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
1 cup tomato (skinned and chopped)
1/3 cup garbanzo beans (soaked overnight)
1/4 cup basil leaves
1 parsley sprig (chopped)
9 cups water
1 carrot (peeled and diced)
1 celery stalk (diced)
1 cup diced potatoes
1 large zucchini (diced)
1 cup shredded cabbage
freshly ground pepper
1/2 cup barley
1/2 cup parmesan cheese
1/2 teaspoon hing (asafoetida)
Heat oil in large saucepan, add hing and cabbage. Saute for 1 minute. Add tomatoes, chick peas, basil, parsley, and water.
Bring to a boil, cover, and simmer for 1 hour.
Add carrots and celery, and cook for 20 more minutes.
Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt to taste.
Let the soup stand for 15 minutes. Stir in parmesan cheese and serve hot.
This recipe originates from The Higher Taste cookbook