Vegetable Soup

Ingredients

• 3 vegetable bouillon cubes (or 2 of the large ones)
• 8 cups water
• 1 cup dried red lentils or 1 cup green lentil
• 28 ounces diced tomatoes with juice
• 12 cup Spanish onions or 12 cup white onion, chopped
• 2 garlic cloves or 2 tablespoons garlic
• 3 stalks celery, chopped
• 3 -4 large carrots, chopped
• 1 (19 ounce) can black beans or 1 (19 ounce) can navy beans, drained and rinsed
• 1 (19 ounce) can chickpeas or 1 (19 ounce) can firm tofu
• 1 small head broccoli
• 1 zucchini, chunked
• 1 cup green beans
• 1 small head cauliflower
• barley
• 12 cup pasta
• 2 teaspoons curry (add at the beginning if you want soup to be hot)
• 14-34 teaspoon cayenne pepper
• 12-34 teaspoon coriander or 12-34 teaspoon cumin
• salt and pepper