1 tbsp cooking oil (I used coconut)
1/2 medium onion (whatever color you like!)
3-4 cloves garlic – minced
2 medium carrots – peeled and chopped
1 rib celery
6 cups veggie broth (I use bouillon cubes)
1 cup water
1/2 cup pearled barley
1 cup lentils
1 tbsp tomato paste
1 tsp thyme
1 tsp curry powder
1 bay leaf
2 tsp Italian seasoning
1/2 tbsp soy sauce
Pepper to taste
The How To
Heat oil in a large saucepan over medium heat. Add garlic and onions and sauté until onion begins to soften (about 3 minutes).
Add carrots and celery and sauté for 3 more minutes.
Add veggie broth, water, lentils, barley, tomato paste, soy sauce, and spices (basically, the rest of the ingredients) and bring to a boil.
Once it boils, reduce heat to low and simmer for 45 minutes to an hour.
I always take my soup off the stove around 45 minutes, because I like the barley a little chewy.
Sometimes I throw in two handfuls of spinach – yum!
Mushrooms rule in this recipe, and when I have them on hand, I use about a cup of them.
Use whatever veggies you have and tweak this recipe however you want! It’s way flexible.