Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Barley |
| 14 cups | Water |
| ½ cup | Tamari |
| 2 teaspoons | Garlic, granulated |
| 2 teaspoons | Onion, granulated |
| ½ teaspoon | Black pepper |
| 1 cup | Onions, chopped |
| 1 cup | Celery, chopped |
| 1 cup | Carrots, chopped |
| 1 cup | Turnip, chopped |
| 1 cup | Potatoes, chopped |
| 1 cup | Cauliflower florets |
| 1 cup | Broccoli florets |
| 1 cup | Asparagus, chopped |
| 1 cup | Kidney beans, cooked |
| 2 teaspoons | Basil |
| 2 teaspoons | Oregano |
| 1 teaspoon | Rosemary |
Bring to a boil in 2 cups of the water. Reduce heat & cover, simmer until the liquid has been absorbed, about 45 minutes.
Bring the remaining water to a boil & add tamari, granulated garlic & onion, & pepper. Cook for a few minutes. Add onions, celery, carrots, turnip & potatoes & cook for 10 minutes. Add cauliflower & cook for a couple of minutes. Add broccoli, asparagus & kidney beans & cook for a further 1 minute. Add herbs & serve.
"Vegetarian Gourmet" Fall, 1995