Ingredients

Batch 1:

• 2 shallots or 1 Spanish onion diced.

• 2 garlic cloves
• 4 large carrots diced

• 3 branches of celery diced

• 2 cups frozen green beans

Batch 2

• 2 cups homemade tomato sauce or a can of diced tomatoes

• 8 cups of vegetable broth

• 1 cup of barley

• 2 tbsp of fresh parsley or 2 tsp of dried parsley

• 2 tsp of dried thyme

• 2 bay leaves

• 1 tsp of black pepper

• 1 tbsp of Himalayan salt

Batch 3

• 2 cups of frozen green peas

• 1 small can of black beans and white kidney beans (398 ml)

Instructions

In a large Dutch oven or saucepan, put a few tbsp of vegetable broth with the onions and the garlic. Cook for 5 minutes watching to ensure there is still some liquid, otherwise add some as needed. Add the remainder of the ingredients from Batch 1. Cook for another 5 minutes continuing to ensure that there is liquid at the bottom of the pan.

Add ingredients from batch 2 and bring to boil. Reduce heat and simmer for 30 minutes or until the carrots and the barley are cooked.

Add the ingredients from batch 3 and continue simmering for 5 minutes.