potatoes, cubed
carrots, sliced
1/2 small turnip, cubed
4 celery ribs, sliced
2 14 oz. cans of fat-free chicken broth
1 or 2 10 oz. cans of tomatoes with green chilies (usually one)
1 28 oz. can of crushed tomatoes with puree
water, with every cup of water add a bouillon cube or granules
3/4 c. barley
1 pkg. shredded cabbage
10 oz. frozen peas
10 oz. frozen corn
broccoli if desired

Combine all ingredients, bring to a boil. Reduce to low-medium heat and simmer until vegetables are tender.