3/4cuphulled barleyrinse and soak overnight in water to cover
2tspolive oiloptional
1oniondiced
Postage stamp size piece of dried kombu or kelp
1/4cupbrown or french lentilspick through for small rocks and rinse well
6cupswater
1stalk celerysliced
1-2carrotsdiced or sliced into half or quarter circles
1 1/2cupschopped green cabbage
1Tbspunpasteurized miso, or to taste(I like South River miso)
1/4cupchopped cilantro or parsley as garnish
Lemon slices, brown rice vinegar or sauerkraut at the table
Instructions
Strain the barley and discard the soaking water. Set aside.
Place a large, heavy bottom soup pot on low medium heat. Add the oil when the pot has warmed. You can also water saute if preferred. Add the onion as soon as a little piece sizzles gently when placed in the oil. Cook the onion about 5 minutes stirring frequently. Add the barley and saute with the onion for about 5 more minutes. Add the water down the inside of the pot. Then add the lentils and kombu. Bring to a boil, reduce heat to simmer and cover. Cook for about one hour. Add more water during this time if needed to keep the barley and lentils covered. I usually cook it for a long time and just keep adding water.
After the barley, lentils and onion have cooked for at least one hour, add the celery and carrot. Cook until the vegetables are close to being soft. Add the cabbage. Add more water if you want a lighter broth or leave it thick and serve as a stew.
Put the miso into a dish and stir in a few tablespoons water. Turn the soup to your lowest heat and add the miso. Stir well. Taste and adjust the seasonings, adding more miso if desired. Simmer gently for 3 more minutes. Garnish. Serve.
At the table you can add some lemon juice, a splash of vinegar or a spoonful of sauerkraut if desired.
Notes
I like to serve this soup with a hearty sourdough bread or homemade biscuits and a side of lightly blanched greens.
Other chopped greens, like kale, can be added to this soup 10 minutes before the soup is done.