Hearty Barley Soup
A big pot of barley soup simmering on the stove warms the heart during stormy, rainy weather.
Half a diced onion 2 diced celery stalks 2 diced carrots Additional vegetables of your choice such as leeks, kohlrabi, parsley and celery root 2 tablespoons olive oil 8 cups water or vegetable broth ½ cup hulled uncooked barley ½ cup presoaked beans of your choice 1⁄3 cup crushed tomatoes or tomato sauce 2 large bay leaves ½ teaspoon of each basil, oregano and thyme ½ teaspoon sea salt and freshly ground black pepper 1 teaspoon onion powder (optional) ¼ teaspoon celery-salt (optional) 1. In a large soup pot, sauté the onions for five minutes or more until translucent. 2. Add celery, carrots and any other vegetables and continue to sauté for three to five minutes. 3. Add the remaining ingredients including the liquids and bring to a boil, then reduce heat to medium low. 4. Allow soup to simmer for at least one hour, stirring occasionally, until the barley is soft and somewhat fluffy. 5. Adjust the spices according to taste and enjoy!