Ingredients

1 C. barley
1/2 C. mixed baby lima beans, split peas, brown lentils
1 tsp. olive oil
6 C. water
2 tsp. miso
1 large onion, chopped
5 to 6 turnips, peeled and cubed (or 2 parsnips, or 2 potatoes)
2 carrots, sliced about 1/2 thick
1/2 to 3/4 pound mushrooms, sliced
3 cloves garlic, minced
1/2 tsp. pepper (or to taste)
2 tsp. marjoram
1 tsp. rosemary
1/3 C. tamari
3 tsp. unsalted butter (or margarine for vegan)

Cooking Instructions

Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium low, and simmer for about 1 1/2 hours, stirring occasionally. Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 C. of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)