Step 1

Combine the ingredients into a pint jar, leaving the bouillon cube wrapped. Set aside until ready to make the soup.

Step 2

When you’re ready to make soup pour the water and crushed tomatoes into a medium soup pot. Unwrap the bouillon cube and add that along with the contents of the jar to the soup pot as well. Bring to a simmer over medium heat. Allow to cook for 35-40 minutes, or until the barley and mung beans have cooked through. If you need to thin your soup at all, add water 1/2 cup at a time. If you want to add any kale or broccoli go for it a few minutes before the soup is done cooking.

Step 3

Serve topped with a bit of cheese and a drizzle of good olive oil.