15 oz Kidney beans canned

    1/4 c  Barley, dry

      1 T  Olive oil

      2 c  Onion chopped

      3 T  Garlic clove minced

      1 lb Carrots package

      3 ea Celery, 1 stalk

      7 c  Vegetable Broth canned

      2 ea Pepper red

  3 1/2 c  Corn,frozen

      2 t  Cumin seed, ground

      2 t  Coriander, ground

    1/2 t  Cayenne pepper

      5 oz Tortilla Chips

      3 T  Parsley dried

      1 ea Fresh jalapenos

     16 oz Tomato canned

  Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
  carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
  corn chips(optional). In large fry pan over medium high heat saute
  the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
  bell peppers and all spices. Stir frequently to blend the flavors.
  Continue cooking for 3 more minutes stirring frequently. Add rest of
  the ingredients (except chips), lower to low heat, cover and cook for
  about 2 hours. Put in warmed bowls, top with crushed chips and salsa
  if desired.