Barley and Kidney Bean Soup


1/2 c barley
1/4 c kidney beans
1 onion (chopped)
1 stalk celery (finely chopped)
1/2 c parsley (chopped)
4 shiitake mushrooms
3 c stewed tomatoes or tomato sauce
3 c water
Bragg’s liquid aminos
broccoli sprouts


Wash the barley and beans. Layer the ingredients in the pot in the following order: first the onion, then mushrooms, barley and kidney beans. Add tomato sauce and water. Bring to a boil, reduce the flame and simmer until the beans are almost done, about 2 hours. Add celery and parsley and cook for another 10 minutes. Season with Braggs. Garnish with broccoli sprouts.