Ingredients

• 1⁄3 cup barley, washed (for creamier texture, soak barley 8-10 hours)

• 3 quarts spring or filtered water

• 1⁄4 cup Seaweed Soup Mix

• 2 tsp sesame oil

• 2 cups diced onion

• 6 cloves garlic, minced

• 2 ribs celery with leaves, chopped

• 1⁄2 small cauliflower, chopped

• 1⁄2-1 cup fresh or (frozen*) corn kernels

• 1⁄2-1 cup fresh or (frozen*) peas

• 2 cups shredded cabbage

• 1 large carrot, sliced in thin rounds

• 1 tsp sea salt

• 1⁄2 tsp each thyme, marjoram

• 1 bay leaf

• 3 cups shredded kale or collards

• 1 Tbsp shoyu or tamari

Directions

1. In a large soup pot combine barley, seaweed soup mix, water and salt. Bring to boil, cover and simmer 30 minutes.

2. Heat sesame oil in small skillet. Sauté onion, garlic, and celery 5 minutes. Add sautéed veggies with fresh cauliflower, cabbage, carrot, corn and peas, salt and herbs to soup pot. Simmer 30 minutes more. Add more water if there is not enough broth.

3. Add kale or collards (* add corn and peas here if using frozen vegetables) and tamari or shoyu. Simmer 5 minutes or until greens are tender but still bright and colorful.