1 medium onion, chopped
1 tbsp. coconut oil
1 clove garlic, minced
2 carrots, chopped
4 stalks of celery, chopped
Add these ingredients to large pot and sauté until tender.
Add:
1 can (14.5oz) diced tomatoes
8 cups water
1/3 cup uncooked barley (or up to 1 cup) depending on how thick you want the soup
1 tsp sugar
1 tsp vegan hoisin sauce
1 tsp salt
black pepper
thyme
dried parsley (or fresh but add fresh after soup is cooked)
2 bay leaves
Bring to a boil. Simmer covered for 1.5 hours.
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