Fresh Veggie and Kielbasa Soup with Barley!

So this was today's lunch. :) Leftovers over barley.

This recipe can very easily be made with ANY kind of veggies, with or without a meat added and either served with homemade bread (which I do often) or with rice or barley!

Ingredients

	2 clove(s) garlic clove(s), minced
	2 cups of sliced carrots
	2 Zucchini, diced
	2 cup(s) uncooked cabbage,shredded
	2 cup(s) uncooked cauliflower
	2 cup(s) uncooked broccoli,  florets
	1 medium uncooked onion(s), diced
	2 nedium yellow squash, chopped                                                           2 medium sweet red pepper(s), diced
	2 rib(s) (medium) uncooked celery, diced
	2 tsp thyme, fresh, chopped
	6 cup(s) vegetable broth
	2 Tbsp parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	7 serving(s) Hilshire Farms Polska Kielbasa, Cut into bite sized chunks
	12 piece(s) brown italian mushroom(s) (Crimini) 2 portabella mushrooms diced
	4 cup(s) water

Instructions

• Put garlic, vegetables, thyme water and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

I find this to serve 14. :) You can add any other veggies you want, or even a different meat (or just no meat!) . I sometimes pour it over 1/2 cup of cooked barley, or rice too.

Today I had it over barley.....