Vegan Barley Soup

• tablespoons fine barley, uncooked↗6 tablespoons
• cups vegan vegetable stock↗6 cups
• garlic cloves, crushed↗8
• large onion, sliced↗1
• large carrot, scrubbed and sliced into rounds↗1
• medium parsnip, scraped and cut into rounds↗1
• large yellow potato, chopped↗1
• (32 ounce) can of organic tomatoes with juice (crushed or diced)↗1
• fresh ground pepper, to taste↗
• head mustard greens (or cress, whatever) or 1 head kale, roughly chopped (or cress, whatever)↗1
• tablespoons Braggs liquid aminos↗4 tablespoons

Step-by-step instructions

1. 1

   Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.

2. 2

   Meanwhile, wash and cut veggies.

3. 3

   When barley has finished, drain it in the mesh strainer, but do not rinse it.

4. 4

   Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).

5. 5

   Add tomatoes, barley, ground pepper and greens and bring to a boil.

6. 6

   When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.