Minestrone (Vegetable soup)

In Italian Minestrone means Big Soup. While this isn't authentic it is very good, and no one misses the lack of meat. This soup, served with crusty Italian bread makes a great winter meal.Vegetables can be any type preffered. The amount of vegetables and barley used can be adjusted for a thicker or thinner soup. To save time, make soup base ahead of time (omit barley and add when finishing soup) and refrigerate up to 5 days or freeze up to 3 months .Bring soup base to a boil and add barley and continue as above with recipe.

4 quarts beef stock
2 lg cans crushed tomatoes
2 tsp italian seasoning, or to taste
1 cube butter (no subsitutions)
3 tsp sea salt or to taste
1/2 tsp black pepper
1 tsp sugar
2 tsp dried basil
4 lg cloves garlic , minced fine
3 tsp onion powder
I med bunch(about 1/2 cup) italian parsley ,chopped
1/2 cup grated parmesan cheese
1/2 tsp ground oregano
1 lg can red kidney beans
undrained.
1/2 cup pearl barley
2 large onions diced
1 medium head cabbage , chopped
2 med zuccini diced
2 cups broccoli florettes
3 large stalks celery , sliced
1 pound white_mushrooms , sliced
2 med carrots sliced
2 cups frozen italian green beans
Grated fresh parmesan for garnish