Ingredients
- 1/2 cup barley washed
- 8-10 cups water
- 1/4 cup Seaweed Soup Mix
- 2 tsp sesame oil
- 2 cups onion diced
- 2 ribs celery with leaves chopped
- 1/2 small cauliflower chopped
- 1/2-1 cup corn kernels fresh or (frozen*)
- 1/2-1 cup peas fresh or (frozen*)
- 2 cups cabbage shredded
- 1 large carrot sliced in thin rounds
- 1/2 tsp sea salt
- 1/8 tsp thyme
- 1/8 tsp marjoram
- 3 cups kale or collards shredded
- 1/4 cup tamari
Servings: Serves a crowd!
Instructions
- In a soup pot combine barley, soup mix, water and salt. Bring to boil, cover and simmer 30 minutes.
- Heat sesame oil in a large skillet. Sauté in order: onion, celery, cauliflower, cabbage and carrot. Add to soup pot with fresh corn & peas, salt and herbs. Simmer 30 minutes more.
- Add kale or collards (*add peas and corn here if using frozen vegetables) and tamari. Simmer 5 minutes or until greens are tender but still bright and colorful.
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