1 large onion, diced
3 ribs celery, diced
2 large carrots, diced
Ã‚Â½ C each of the following vegetables, or substitute as you wish, using at least 3-4 cups of bite size veggies. Fresh corn on the cob, green beans cut into 1-inch pieces, yellow summer squash, zucchini and broccoli.
2 T coconut oil
8 C pure water or vegetable broth; we like Rapunzel bouillon cubes for the freshest flavor
1 C barley, rinsed, and preferably soaked for 2-8 hours before cooking
1 C garbanzo, red, black, or white beans, precooked, or organic in the can
2 C fresh or canned, crushed tomatoes
1 tsp sea salt
Ã‚Â½ tsp fresh ground pepper
1 T fresh basil, chopped
1 T fresh oregano, chopped
1 T fresh thyme, chopped
Ã‚Â¼ C fresh parsley or cilantro, chopped
2 bay leaves
When barley is soft, add celery; allow it to simmer for 5 minutes. Add carrots, and simmer for a few minutes, next adding beans, tomatoes, and remaining vegetables, starting with the longest cooking, allowing each to simmer for a few moments before adding the fastest cooking vegetable.
Allow to simmer for 15 minutes, add fresh herbs, and lastly sea salt and fresh ground pepper. Adjust seasonings until satisfied with flavor; allow it to sit covered with heat off, while preparing a wonderful leafy salad. Serve with whole grain bread, tortillas, or crackers.