Autumn Bean and Barley Soup

The perfect meal for a chilly, gray, November day, or any time you crave a hearty, healthy, warming soup.

-Jessica Wagener

• 2 tsp. extra virgin olive oil
• 2 tsp. butter
• 2-4 tsp red wine
• 1 large leek, sliced thin
• 2 stalks celery
• 6-8 cup water or veg. stock
• 1 cup barley
• 4 carrots, sliced
• 2 medium potatoes, sliced
• 2 parsnips, sliced
• 1 1/2 cup cooked red kidney beans
• 1/4 cup chopped parsely
• 2 cloves (not whole bulbs!) garlic, minced
• 3 tsp veggie chicken soup powder (available at co-op or health food store)
• freshly-ground black pepper 2-3 cloves (not whole bulbs!) garlic, minced
• 2 tsp tamari soy sauce
• 1 tsp. thyme
• salt to taste

Saute the leeks and celery in the olive oil and butter; add red wine as needed, to prevent sticking.

Add water/stock and barley. Bring to a boil, then simmer. for 1/2 hour.

Meanwhile, peel and cut up the carrots, potatoes, and parsnips. Add them to the simmering soup, along with the thyme and cooked kidney beans.

Cook for 1/2 hour, or until the veggies and barley are tender, then add parsely, garlic, veggie soup powder, and tamari.

Cook for just another minute or two- long enough to wilt the parsely, but not long enough for it to lose its bright green color.