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BARLEY SOUP (serves 4 to 6 people)
1 onion, chopped
4 carrots, chopped
4 celery, chopped
3 pounds potatoes, chopped
2 cups barley
3 quarts water, add more or less depending on how thin or thick you want the soup
3 cups cooked kidney beans
1 tsp salt
1/4 tsp black pepper
2 tbsp fresh or dried rosemary

Other extras to add:
1-2 cans fire roasted crushed tomatoes
Kale, diced
Lemon

Directions:
Sauté carrots, onion and celery in a large pot on medium heat for 5 minutes with a little water to keep the veggies from sticking to the pan. Then add the potatoes and a little more water and continue cooking for about 10 more minutes. Add the water and the rest of the ingredients and turn up the heat. Bring to a boil then cover and then turn to low heat for 30-40 minutes, until the barley is soft. Then serve!

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