Ingredients:
2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
2 celery ribs, diced
1 cup celery greens
1 bay leaves
2 1/2 teaspoons salt free herb and spice seasoning mix
1 (14 ounce) cans diced tomatoes, undrained
6 cups water
1 (1 lb) can kidney beans, drained and rinsed
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, minced
salt
fresh ground pepper
Directions:
Heat the oil in a soup pot.
Add the onions and garlic and saute until the onions are golden.
Add all the remaining ingredients except the last 4.
Cover with the water.
Bring to a simmer, and simmer gently covered for 1 hour.
At this time the barley and vegies should be tender.
Add the beans, parsley, and dill.
Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
*Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
Servings: 6-8
Time preparation: 10 min.
Time total: 130 min.