Cabbage and Barley Soup

Cabbage is known for it's nutritional value and some say it is a good vegetable to eat for cancer prevention, but if you don't particularly like the taste of cabbage, say in cabbage rolls or coleslaw, then you'll find that cooking it in a soup makes it much milder and more palatable.

Ingredients:

1/2 small head cabbage, roughly chopped
1 onion, roughly chopped
2 garlic cloves, minced
2 tbsps olive oil
a handful of fresh parsley
28 oz can diced tomatoes
1 quart chicken broth
1/4 cup pearl barley
black pepper to taste

Sweat the onion and garlic in a large saucepan with olive oil. Add the cabbage and grind some fresh pepper in to taste, along with the tomatoes and broth. Bring everything to a boil then stir in the barley. Simmer, covered for 45 minutes or until barley is tender.

Add the chopped parsley just before serving.