Cozy Barley Soup
A hearty soup that’s great with Santa Fe Salad with Cilantro Ranch Dressing, Caesar Salad or any Goodness Gracious featured salads. You can always make your own salad combo and season it with delicious Tahini Salad Dressing!
** barley benefits the gall bladder & adzuki beans benefit the kidneys.
1/3 cup pearl barley, washed
1/3 cup adzuki beans, sorted and washed
2″ piece kombu
4 cups water
2 shiitake mushrooms, stems removed and chopped
1/2 cup green cabbage, chopped
1/2 cup cauliflower, chopped
1/2 cup parsnips sliced
1 cup corn
1/2 cup onion, chopped
1/2 cup daikon, sliced
2 Tbs shoyu
1 umeboshi plum
1/4′ piece ginger
parsley and scallions for garnish
Soak barley, beans, and kombu overnight in large pot. In the morning, turn on flame and bring to a boil.
Reduce heat, cover, and simmer 55 minutes.
Add all vegetables and cook for another 10-15 minutes until vegetables are soft but not mushy.
Add seasoning and grate ginger fine and add to soup.
Cook 3 minutes and serve in individual bowls.
Garnish with scallions and parsley.