Ingredients
1/4 cup olive oil or other vegetable oil
1 Tblsp. chili powder
1 tsp ground cumin
1/4 tsp. ground white pepper
2 or more cloves of garlic
1 onion
2 ribs of celery
2 medium carrots
1/4 lb. mushrooms
1/2 yellow bell pepper
1/2 red bell pepper
1/2 green bell pepper
1/4 to 1 whole jalapeno pepper, seeds and pith removed, and diced finely
1 can garbonzo beans
1 can kidney beans
1 can lima beans
2 cans chopped tomatoes
1 small can tomato paste
1/4 cup uncooked barley
Preparation
In a large pot, heat the oil and begin to add the chopped up vegetables. Put the garlic in last so it is not touching the bottom of the pan or it may burn. Saute until the onions are soft and see-through. Then add the spices and saute them with the vegetables until they smell good. Add all the rest of the ingredients. You can keep the liquid off of the beans and add that, too, unless you are trying to keep your sodium intake down. If you are are trying to keep your sodium intake down, put in one can of water for each can of beans. Mix all the ingredients well and bring to a low simmer. Add the barley and cook until the barley is done, stirring occasionally to keep the barley from burning on the bottom of the pan. Top with vegetarian (soy) parmesan.
