Root Cellar Soup

Ingredients

• 1½ C carrots , sliced
• 1½ C onion , diced
• 2-3 cloves garlic , minced
• 2 T olive oil
• 1-2 t basil , dried or fresh
• 1½ C beets , diced
• 1½ C potatoes , diced
• 2/3 C dried barley
• 1½ C roasted tomatoes , diced or sauce
• 1½ C corn , frozen or canned
• 2 C red cabbage , sliced in ½" x 1½" strips

Instructions

1. Bring about 9 C water to a boil and add potato. In a saucepan, sauté garlic, onions, carrots, and basil with olive oil. Cook just enough to bring out the flavor- until outside is tender.
2. Add to water and potatoes and reduce to a simmer. Add diced beets and barley. Cover and simmer for 45 minutes, stirring occasionally. Then add tomatoes and cook 5-10 minutes.
3. Add cabbage and corn, then simmer about 10-15 minutes. Salt lightly to taste. Serve warm with a large slab of Ashland Bakery Delta Diner bread!