Vegetable Soup with a Kick

Start by heating the olive oil over medium heat in a large pot. Add chopped onion and minced garlic. Stir, then add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook until onion and garlic are translucent.

Add potatoes, carrots, zucchini and the bags of frozen vegetables, stirring to combine them with the spices, garlic and onions. Let it cook for several minutes, then make a small space on the bottom of the pan in the midst of the veggies.

Add tomato paste so that it is in direct contact with the heat, and let it cook for a moment, then stir to combine.

When vegetables are hot, add V-8, soy sauce and balsamic vinegar and let it come to a simmer. Add broth last.

Bring to boil then add barley. Simmer for at least 20 minutes, but as long as you like.

Serve with generous sprinkling of Parmesan cheese. Enjoy!