2 Large Tomatoes
2 large Onions
4 Stalks Celery
4 Carrots
3 Medium Potatoes, Unpeeled
Small Bunch Parsley
¼ Cup Sunflower Oil
½ lb. Pearled Barley
1 Package Soy Vegetable Seasoning, optional
3 Cups Water
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.