Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Barley

  2. 1/2 cup 80g / 2.8oz Mixed baby lima beans - split

  3. Peas - brown lentils

  4. 1 tablespoon 15ml Olive oil

  5. 6 cups 1422ml Water

  6. 2 tablespoons 30ml Miso

  7. 1 tablespoon 15ml Onion - chopped (large)

  8. 5 Turnips - peeled and, up to

  9. 2 parsnips, or Potatoes)

  10. 2 Carrots - sliced about 1/2"

  11. 1/2 lb 227g / 8oz Mushrooms - up to

  12. Sliced 3 Garlic - minced

  13. 1/2 teaspoon 2 1/2ml Pepper - (or to taste)

  14. 2 teaspoons 10ml Marjoram

  15. 1 teaspoon 5ml Rosemary

  16. 1/3 cup 78ml Tamari

  17. 3 tablespoons 45ml Unsalted butter -

  18. For vegan)

Instructions Jump to Ingredients ↑

  1. Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally.

  2. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done).

  3. Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel.

  4. The butter can be omitted, but it makes for a heartier soup.


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