6 c. water
4-6 tsp veggie stock base
1/2 c. pearl Barley
2 carrots, peeled and chopped
2 celery stalks, chopped
2-4 sm potatoes, peeled and chopped
1/2 medium sweet onion, minced
2 cloves of garlic, minced
1/2-1 tsp salt
1/2 tsp pepper
1/3 c. parsley, chopped
1 bay leaf
1/2 tsp dill

Heat the water in a stock pot over medium heat. Add the soup base and stir to dissolve. Add barley, carrots, celery, potatoes, onion, garlic, salt, pepper, bay leaf and dill. Bring all to a boil. Reduce heat and simmer for 30-40 minutes until the barley is cooked. Serves 4-6