- Heat oil in a saucepan and cook onion over medium heat for about 5 minutes, or until soft.
- Add garlic, chicken broth, barley, rice, carrots, and rutabaga, and bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add celery, green beans, red pepper, broccoli, cauliflower, red kidney beans, basil, parsley, and dill. Simmer 10 to 15 minutes, or until vegetables and grains are tender.
AIDE-GOURMET'S TRICK: To save some time, use La Soupière vegetable tray from Les Prêts-à-cuire du Maraîcher available in the produce section.