Soups
1/2 cup white pea beans
1/4 cup vegetable oil
1 cup chopped onions
9 cups water
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups shredded cabbage
1-1/2 cups diced peeled potatoes
1 cup chopped celery
3/4 cup barley
1 can (156 mL) tomato paste
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
salt and pepper
In large saucepan, cover beans with 1-1/2 cups water; bring to boil and boil for 2 min. Remove from heat, cover and let stand for 1 hour; drain.
In stockpot, heat oil over medium heat; cook onions, stirring frequently, for 3 to 5 minutes or until softened. Add water, beans, basil and oregano; bring to boil. cover and reduce heat to medium-low; simmer, stirring occasionally, for 1 hour.
Add cabbage, potatoes, celery and barley; blend in tomato paste. Cover and simmer for 35 to 40 minutes or until barley is cooked and beans and potatoes are tender. Stir in cheese and parsley. Season with salt and pepper to taste.