Makes 10-12 servings
Is better reheated the second day!
In a large stock pot saute' the following in red or white wine:
1 large garlic bulb chopped finely
1 medium onion chopped
2 small leeks, white parts only, chopped
1 stalk celery chopped
1 large carrot chopped
Saute' until very soft and starting to caramelize, then add 1 large vegetable cube (vegetable bullion), 1 box of vegetable stock, two cups water, 1 tsp. each; salt, pepper, basil, oregano, parsley. If you prefer to use fresh herbs tie them up in cheesecloth and hang them in the pot. Bring the pot up to a boil and turn heat down to low, adding two cans petite diced tomatoes and two tablespoons tomato paste.
Meanwhile prepare whatever fresh vegetables you have. I used potatoes, green beans, green pepper and cabbage. At this point you may also add in barley and lentils, bring the pot up to a boil again, reduce heat and simmer for 45 minutes to 1 hour, until vegetables are cooked through. About 20 minutes before serving you may also add in whatever frozen vegetables you like.
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