Vegetable Barley Soup

 Ever had soup that just tastes like a cozy day in late fall or winter? That's this soup. When you feel a chill as you walk to your car this week and suddenly crave soup, know that this soup is what your body is truly asking for.  I sent some to a friend who has been craving soup for her whole pregnancy and it hit the spot perfectly. Warm and wholesome vibes guaranteed. 

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Vegetable Barley Soup

Ingredients:

• 1 1/2 cups baby carrots, cut in half
• 1 cup celery, chopped
• 2 cups red potatoes, cubbed 
• ~4 cups vegan "beef" broth , or enough to cover the vegetables 
• 2 cups cooked barley
• 1 15 oz can green beans
• 1 cup diced canned tomatoes 
• salt to taste

Directions:

1. Place the carrots, celery, and potatoes in a pot over medium high heat and pour in enough broth to cover them.
2. Cover the pot and bring it to a boil. 
3. Reduce the heat and let it simmer, covered, for 10-15 minutes or until the potatoes are fork tender
4. Now add the barley, green beans, and tomatoes. 
5. Stir until they are heated through, salt to taste, and serve.