Recipes: Barley, Kale Soup

Its been COLD lately! What the heck, I wanted it to stay in the 70s through the rest of January and float us straight into summer. I miss swimming. Made soup last night, so yummy! Here's my dog, (her name is Zombie) smelling my bowl for handouts. So good I'm having left overs again for dinner.

This also had split peas and red lentils, but barley and kale were the inspiration/motivation:

-1.5 cups of dry split peas (rinsed and soaked)

-1.5 cups of dry red lentils (rinsed and soaked)

Added heat to soaking beans/peas, with enough water to make super brothy

-2 cups of barley (bought in bulk)

-1 whole, diced onion

-8 cloves of garlic

-3 jalapenos off of our home plants

-4 organic carots

-4 stalks of organic celery

-1 can of diced tomatoes

-3 cubes of vegan boullion (made a very large/brothy batch)

-1 head of organic kale

-salt, pepper, and bragg's to taste

-bunch of fresh, diced parsley

Boiled on low, all together for an hour + until lentils and peas were soft. 

Ate with some Siracha hot sauce, and toast with Earth Balance and Marmite.
-Makes a LARGE batch, stored the left overs in several tuperwares in fridge (if you don't plan on eating the same thing for a few days, you can also store it in the freezer).