|2 tablespoons olive oil|
|1 cup tomato (skinned and chopped)|
|1/3 cup garbanzo beans (soaked overnight)|
|¼ cup basil leaves|
|1 parsley sprig (chopped)|
|9 cups water|
|1 carrot (peeled and diced)|
|1 cup diced potatoes|
|1 large zucchini (diced)|
|1 cup shredded cabbage|
|freshly ground pepper|
|½ cup barley|
|½ cup parmesan cheese|
|½ teaspoon hing|
|Heat oil in large saucepan, add hing and cabbage. Sauté for 1 minute. Add tomatoes, chick-peas, basil,
parsley, and water. Bring to a boil, cover, and simmer for 1 hour.|
Add carrots and celery, and cook for 20 more minutes.
Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt to taste.
Let the soup stand for 15 minutes. Stir in Parmesan cheese and serve hot.