Sweet and Sour Cabbage Soup

1/3 cup uncooked barley
1 large sliced carrot
1 stalk chopped celery
1 medium chopped onion
2 bay leaves
3 cups red cabbage coarsely chopped or shredded
1 14 oz. can no salt added plum tomatoes & liquid
    or 10 fresh roasted tomatoes with skins
3 t red wine vinegar
2 T brown sugar or honey
2 t paprika
½ t dried thyme
ground pepper and salt to taste

Place barley, carrot, celery, onion, and bay leaves in large pot and cover with 4½ cups water or vegetable stock. Bring to boil and then add all remaining ingredients. Cover and simmer over low heat for 30 - 35 minutes, or until veggies and barley are tender. Allow soup to stand for an hour (to blend flavors) and then heat before serving. Also good cold. Six large bowls or 8 cups.

Per serving (6): Calories 95.5, Fat 0.57 g (5% cff), Carbohydrate 21.8 g, Protein 2.8 g.

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