INGREDIENTS

1. 35 1/2inchesfrozen meatballs
2. 1-2lbfresh green beans, trimmed and halved
3. 1lbcarrots, coarsely chopped
4. 1headcelery, coarsely chopped
5. 1largeonion, chopped
6. 1 (48 1/2 ounce)canchicken broth
7. 1 (28 ounce)can chunky crushedtomatoes seasoned with basil garlic & oregano
8. 1 (15 ounce)cantomatoes with jalapeno peppers, petite
9. 3 (15 ounce)canspotatoes, chopped
10. 1 (15 ounce)canbutter beans, drained
11. 1 (15 ounce)cangarbanzo beans, drained
12. 2teaspoonssalt
13. 1teaspoonpepper
14. 1teaspoongarlic powder
15. 1teaspoononion powder
16. 1teaspoonbasil
17. 1tablespoonparsley flakes
18. 1teaspoonitalian seasoning or1/2 teaspoonoregano
19. 3bay leaves, whole
20. 1/2cupquick-cooking barley

DIRECTIONS

1. Place 35 frozen meat balls, green beans, carrots, celery, onions in a 12 quart pot.
2. Pour in the chicken broth, crushed tomatoes, chopped tomatoes, chopped potatoes, bay leaves, all seasonings.
3. Bring to a boil and then turn temperature to warm-low and cover tightly for about 6 to 8 hours.
4. When veggies are done to your liking, add the canned beans (rinsed) and 1/2 cup barley to soak up some of the liquid.
5. Remove bay leaves.
6. Cover and cook for 10 to 15 minutes, stirring occasionally until barley is tender.
7. Serve with crusty garlic or other bread & butter, corn bread works really good too — use your imagination.

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