Vegetable Barley Soup
½ cup hulled barley or pearled barley, rinsed
1 large onion, chopped
6 cups water
1 ½ cups Spicy Hot V-8 Juice
2 stalks celery chopped
16 oz package of shredded cabbage (coleslaw minus the dressing)
4 cup frozen green beans
2 cups frozen mixed peas and carrots
½ pound cremini mushrooms, chopped or shredded
Directions: Simmer hulled barley and onion in water for 90 minutes (or 45 minutes for pearled barley). Add remaining ingredients and simmer an additional 45 minutes.
Follow-up notes: When refrigerated, the barley continues to soak up the veggie broth so when reheating I had to add a little water to make it soupy. I also added a dash of soy sauce to the bowl which was good.