"Beefy" brown bean soup

I have made the following dish for Shabbat. It is cooking on the stove as I type. We will have it with salad and bread. The picture was taken after 41 minutes of cooking.

10 cups water
2 medium onions, chopped (3/4 cup)
4 very large potatoes, cubed (7.5 cups)
15 oz can of pinto beans, drained
1/2 c pearled barley
3 very large carrots (about 1.5 cup)
1/2 cup frozen peas
5 veggie bullion cubes (I use CVS brand beef style)
1 tablespoon paprika

Chop the onions and place them in a large stock pot (large enough to hold about 20-25 cups total). Sprinkle them with the paprika and brown by repeatedly adding water. Browning it is important for the color of the final product. Add the 10 cups of water and the other ingredients. Cook at least 45 minutes, until barley is done and flavors are blended.

The soup is Core. 2 points per cup.