Ingredients:
- 1/2 cup olive oil
- 1/3 cup flour
- 1 12oz can diced tomatoes
- 1 8oz can tomato sauce
- 1 large carrot, sliced
- 1 large onion, diced
- 3/4 cup chopped garlic
- 1 green bell pepper, diced
- 1 cup white pearled barley
- 1 bag frozen cut okra
- 2 cups green beans, cut in 1″ lengths
- 1 turnip, diced
- 6 cups water
- Vegetarian chicken bullion for 4 cups of water
- 1 Tbs. ground cumin
- 1 Tbs. paprika
- 1 Tbs. dried oregano
- 1/4 tsp. cayenne pepper
Directions:
- Combine the olive oil and flour together in your soup pot and stir together until smooth.
- Cook on medium to low heat for about 5 minutes or until the flour turns a dark brownish color. Stir regularly and be careful not to let it burn.
- Add the onions, garlic, and carrots and cook for about 5 minutes or until the onions are translucent.
- Add the rest of the ingredients and cook covered for about 40 minutes or until the carrots are tender.