Vegetable Barley Soup

That's what's I'm cooking now for dinner tomorrow evening, and I thought I'd give you all the recipe for this dish. It's simple to make, doesn't take too much time, and it goes a long, long way.

Traditionally I have made this meal with beef, which is how my mother made it. I decided to go completely vegan this time. 

I made it super easy on myself this time and bought some organic vegetable broth because when I went shopping for the ingredients there it was, on sale. This dish with a side salad, and maybe a chunk of garlic bread, and you'll be good to go.

That's it.

Life is what happens in between meals.

Peace,

Make Food/Not War

                                                            Vegetable Barley Soup

Ingredients;
1/2 gallon vegetable stock (your own or store bought)
1/2 gallon fresh tap water
1/2 tsp crushed black pepper
1 tbs kosher salt
1/2 tbs herbs of Provence
6 Roma tomatoes diced
1/2 red onion medium diced
3 large carrot halved and cut on the bias
3 celery stalks cut on the bias 1/4
2 cups of barley
olive oil for cooking
4 bay leaves

Directions;
1)In a large Dutch oven add the cut celery, onion and carrots with a little olive oil and saute for about 2 minute, just to sweat them.
2) The add the vegetable stock, the water, and all the other ingredients except the barley and bring to a rapid boil. Let this cook for about 45 minutes, constantly skimming off the unpleasant schmegma from the top.
3) Rinse the barley in a China cap then add it to the soup and cook for another 45 minutes. When the barley cracks it's ready.
4) Rapid cool, refrigerate overnight.
Reheat, add water if necessary to thin,  and bring to a boil and serve hot. This is a thick soup after it cools.

Enjoy!