Recipe: Vegetable Barley Soup

Again--big hit with my kids.

From College Vegetarian Cooking (adapted)


2 stalks celery
2 carrots
2 potatoes
3 vegan boullion cubes
9 cups water
1 cup pearled barley
1 cup frozen corn
1 cup frozen peas
salt and pepper

Chop the celery & carrot and put at botton of the pot wth a dash of canola oil to  get soft.
Peel potatoes if you want to, chop and add them.  Add boullion and water and bring to boil.
Stir in barley and cook over medium heat coverd for 30 min.  Add peas and corn and cook 10 min.  Season with S&P--serve.