Winter Barley Soup 🍲

Ingredients:

1 cup pearl barley, rinsed
1 large onion
0 marrow bone (NO THNX!)
1 cup each, peeled and diced:
putternut squash, sweet potato
potato, carrot, zucchini
3 celery stalks, 2 garlic cloves
12 bunch parsley and 12 bunch cilantro
6 cups boiling water
Olive oil (NO THNX!)
Spices:
– 1 heaping tsp salt
– salt, pepper, etc
– 1(+) tsp Hawaij* for soup
*Hawaij (For Soups & Stews) has: cumin, black pepper, turmeric, cardamom, often with coriander, cloves, or fenugreek. So I simply use 1 tsp of my Ethiopian Seasoning

Instructions:

1. Wauté the onion in water or broth until translucent.
2. Add all the vegetables and garlic. Wauté a few minutes.
3. Add the spices and barley, then the boiling water. Bring to a boil and skim the foam.
4. Cover and simmer 30 minutes
5. Add the herbs and cook 7 more minutes. Too thick? Add hot water and adjust seasoning