2 Large Tomatoes
2 large Onions
4 Stalks Celery
3 Medium Potatoes, Unpeeled
Small Bunch Parsley
¼ Cup Sunflower Oil
½ lb. Pearled Barley
1 Package Soy Vegetable Seasoning, optional
3 Cups Water
Grated Vegan Parmesan Cheese
Wash and brush all vegetables. Mash the tomatoes
and set aside. Then dice the onions, celery and
carrots. Chop ½ Cup Parsley.
In a 2-3 quart pot, sauté the onions and celery in
oil until they become transparent.
Add water and remaining ingredients to pot.
Mix well. Cover and simmer on low flame for 1 hour,
until barley swells and softens.
Add more water as soup thickens, if desired.
Garnish with Vegan Parmesan Cheese.