Vegetable Soup With A Kick

1. 1

   Start by heating the olive oil over medium heat in a large pot. Add chopped onion and minced garlic. Stir, then add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook until onion and garlic are translucent.

2. 2

   Add potatoes, carrots, zucchini and the bags of frozen vegetables, stirring to combine them with the spices, garlic and onions. Let it cook for several minutes, then make a small space on the bottom of the pan in the midst of the veggies.

3. 3

   Add tomato paste so that it is in direct contact with the heat, and let it cook for a moment, then stir to combine.

4. 4

   When vegetables are hot, add V-8, soy sauce and balsamic vinegar and let it come to a simmer. Add broth last.

5. 5

   Bring to boil then add barley. Simmer for at least 20 minutes, but as long as you like.

6. 6

   Serve with generous sprinkling of Parmesan cheese. Enjoy!

* Per serving · 4 servings · Values may vary.