Hearty Veggie Stew

The boys usually don't like soup for dinner, presumably because it's not very filling. The beans and barley make it stick-to-your-ribs-tasty. When I first started cooking, my almost-15-year-old said with a disgusted tone, "What has infiltrated our dinner?!?" Then when he ate it he said, "Dearest Mumsies, this soup is actually quite good!" I guess that's a compliment. :o)

1/2 c. dry barley
4 c. veggie broth
2 bay leaves
1 small onion, diced
1 T. granulated garlic (or use desired amount of fresh garlic)
2 t. dried basil
1 to 2 t. Real Salt
1 1/2 c. cooked garbanzo beans
1 12 oz can petite diced tomatoes, drained
2 small zucchini, quartered and sliced
2 large mushrooms, diced (about 3/4 cup when diced)
1/4 c. nutritional yeast

Fill a medium saucepan halfway with water, 2 cups or more, and bring to a boil. Sort and rinse dry barley. Add to pot, return to boil, and cook for 30 to 45 minutes or until very tender. Drain.

While barley is cooking, combine veggie broth and bay leaves in a very large pot. Bring to a very low boil and cook for about 2 minutes. Add onion, garlic, basil and Real Salt. Stir to combine. Simmer about 10 minutes. Add garbanzo beans and tomatoes. Reduce heat to very low, just enough to keep warm, and simmer until barley finishes cooking.

Add barley, zucchini and mushrooms to soup mix. Stir to combine. At this point it may look like there is too much "stuff" for the broth, but resist the temptation to add liquid. The zucchini and mushrooms will cook down and it will turn out perfect. Cook for about 7 to 10 minutes or until zucchini and mushrooms are very tender. Remove from heat and add nutritional yeast, stirring to combine.

Serve immediately. Makes 4 very generous portions.