Vegetable barley soup to warm up Meatless Monday

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You will need:

1/2 cup raw hulled barley 7 cups water (more, if needed) 3-4 tablespoons olive oil 2 onions, chopped 1/4 teaspoon salt 2 large potatoes (4 small potatoes) 2 stalks celery 1 red bell pepper 2 carrots 1 cup green beans 1 large yellow squash 1 1/2 cup mushrooms 1/4 teaspoon marjoram 1/2 teaspoon thyme 2 tablespoons cooking sherry 3 tablespoons barley miso ground black pepper to taste

1. Place the barley in a medium saucepan with three cups of water; bring to a boil, then cover and simmer for 1-1/4 to 1-1/2 hours (until the barley is tender). Drain. (You can do this step in advance.)

2. Prepare your vegetables for the soup. First, dice the onion. Slice the potatoes. (We like to use red potatoes; they add a nice color to the final product.) Slice the celery stalks.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen