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Ingredients

• 1⁄2 pound Barley
• 1 gallon Vegetable Stock

• 1 fluid ounce Olive Oil
• 1 cup Sweet Onion, diced 1/4"
• 1 cup Celery, sliced 1/4"
• 1 tablespoon Garlic, minced

• 2 whole Fresh Bay Leaf
• 1 quart V8, vegetable juice

• 2 tablespoons Kosher Salt
• 2 teaspoons Coarse Ground Black Pepper
• 1 1⁄2 teaspoons Tabasco Sauce, green
• 1 1⁄2 cups Carrot, quartered, sliced 1/4"
• 1 cup Green Beans, fresh, cut 1"
• 1 cup Fresh Corn, kernels,
• 1 1⁄2 cups Heirloom Tomato, diced 1/2", assorted colors
• 1 cup Zucchini, cut in half, sliced 1/2"
• 1 cup Snow Peas, or sugar snap peas, cut
• 1⁄4 cup Fresh Basil, chopped
• 1 tablespoon Fresh Thyme, leaves only, chopped, + 1 1/2 tsp
• 1⁄4 cup Fresh Italian Parsley, chopped
• 1⁄4 cup Celery Leaves, fresh, chopped

Description

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