Kathryn Kleepkamp, artist and author, shared this recipe in a Cape Cod Times article which featured her transition to a plant based diet. 

Serves 4.

  • 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.