Step 1

In a large soup pot, heat the olive oil over medium high heat and add the garlic, carrots, celery, and onion (aka “mirepoix”). Saute for about 5 minutes until aromatic.

Step 2

Then, add all the herbs and spices, including the bouillon powder and bay leaves, to the mirepoix. Stir to coat.

Step 3

Add the barley, potatoes, and hot water and turn the heat to high. Bring to a boil and allow to cook uncovered for 20 minutes.

Step 4

Add the zucchini, squash, and bell pepper. Turn the heat to down to medium and continue to cook for another 25-30 minutes (uncovered) until all the vegetables and barley are cooked through.

Step 5

Serve hot in a bowl. Remove the bay leaves before serving if desired. Serve topped with scallions alongside a crusty piece of bread with a hefty slather of vegan butter.