For 4 – 6 Servings:
6 cups of vegetable stock (1/2 vegan (Rapunzel) broth cube in 6 cups of water)
1/2 cup of pearled barley
1/2 cup of diced celery knob
2 carrots, peeled and diced
2 medium potatoes, cubed
1 medium onion, chopped
3 garlic cloves, minced
3 tbs chopped fresh or frozen herbs such as parsley, cilantro
1 tsp salt free seasoning, such as Mrs. Dash
Heat the vegetable stock (water and broth cube) in a small pressure cooker over medium heat until the cube is dissolved. Add the barley, celery, carrots, potatoes, onion, garlic and salt free seasoning. Bring all to a boil.
* If you are using a simple pot, the soup will need to be cooked for abt. 40 minutes, or until the barley is soft.
* With the pressure cooker, you can reduce this process to 10 minutes of cooking. After the cooker valve closes, and the first ring shows, reduce the heat and cook soup for 10 minutes. Turn off stove and let the soup simmer until the the pressure is reduced for another five minutes. Reduce cooker pressure with cold water to be able to open the pot. (Compare instructions for your own cooker brand)
Add the fresh/frozen herbs and let the soup rest and cool. Season to taste if necessary and serve warm. ©Mighty Forks 2011