Kathryn Kleepkamp, artist and author, shared this recipe in a Cape Cod Times article which featured her transition to a plant based diet.
- 1 medium onion, chopped
- 3 medium carrots, cut on diagonal
- 3 celery stalks, cut on diagonal
- 2 medium red potatoes, coarsely chopped
- 1 cup small whole mushrooms
- 1 cup lima beans
- 1 tsp turmeric
- 1 tsp thyme
- 1 tsp crushed garlic
- 1/2 cup pearl barley
- 3 cups vegetable broth
- salt and pepper to taste
Place all ingredients in a large saucepan. Bring to a boil using medium heat. Turn heat down to a very slow boil and cook until all ingredients are tender, about 30 minutes.