Ingredients

• 1 sliced leek (white and pale green parts only)
• 1 chopped onion
• 3 crushed garlic cloves
• 1 diced celery stalk
• 10 cups vegetable stock (low sodium)
• 4 cups water
• 2 bay leaves
• 1 cup barley
• 2 peeled & diced carrots
• 2 peeled & diced parsnips
• 1 peeled & diced celery root
• 1/2 peeled & diced rutabaga
• 1 peeled & diced turnip
• 1/2 thinly sliced head of cabbage
• freshly ground black pepper
• kosher salt
• fresh thyme

Instructions

1. Soak barley for 2 hours in cold water.

2. Sauté celery, garlic, leek, and onion for 5 minutes and season with salt. Add barley and stir, cook for 1 minute.

3. Add vegetable stock, water, thyme, and bay leaves. Stir.

4. Add remainder of vegetables, stir and bring to a boil.

5. Turn heat to low and simmer for approx. 30 minutes. Stir in seasoning and let cook for another 5 minutes.