A thick and hearty vegetable soup to chase away cold weather chills. Served with buttered crusty rolls or chicken sandwiches and a leafy green salad this makes a nourishing meal. Freeze or refrigerate leftovers to heat up at another meal.

6 cups water
1 small onion peeled and chopped
1 clove minced garlic, if desired
1 Tablespoon fresh parsley chopped or 1 teaspoon dried
1/2 teaspoon poultry seasoning
2 ribs celery, with leaves, chopped
3 packets instant low salt chicken broth
1 cup frozen peas and carrots
1 cup frozen chopped broccoli
1 cup frozen lima beans
1 can diced tomatoes
1 can green beans
1 can whole corn
2 cups chopped cooked chicken
1 - 2 cups coarsely chopped cabbage
1/4 cup barley
salt
pepper

Combine all ingredients but the salt and pepper in a large soup pot. Bring to a boil, reduce heat, cover and simmer until soup is thickened. This should take about 2 - 3 hours. Salt and pepper to taste.

Recipe can be doubled.