Old Fashioned Vegetable Soup
  • CourseSoups
  • 1/2cup barleywashed
  • 8-10cups water
  • 1/4cup Seaweed Soup Mix
  • 2tsp sesame oil
  • 2cups oniondiced
  • 2ribs celery with leaveschopped
  • 1/2small cauliflowerchopped
  • 1/2-1cup corn kernelsfresh or (frozen*)
  • 1/2-1cup peasfresh or (frozen*)
  • 2cups cabbageshredded
  • 1 large carrotsliced in thin rounds
  • 1/2tsp sea salt
  • 1/8tsp thyme
  • 1/8tsp marjoram
  • 3cups kale or collardsshredded
  • 1/4cup tamari
  1. In a soup pot combine barley, soup mix, water and salt. Bring to boil, cover and simmer 30 minutes.
  2. Heat sesame oil in a large skillet. SauteĢ in order: onion, celery, cauliflower, cabbage and carrot. Add to soup pot with fresh corn & peas, salt and herbs. Simmer 30 minutes more.
  3. 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.