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Serves
Servings
In a large saucepan sauté onions, carrots, celery, and potatoes until lightly browned.
Add water, cabbage, tomatoes with their liquid, zucchini, bouillon cube and salt. Cook over high heat to boiling.
Reduce heat to low, cover, and simmer for 40 minutes.
Stir in beans, pearl barley, and macaroni; cook for 15 minutes longer or just until the soup is slightly thickened.