Barley And Vegetable Soup

• 1 cup pearled barley uncooked
• 8 cups water
• 6 cubes vegetable bouillon vegetarian
• 3 carrots peeled and chopped
• 2 stalks celery chopped
• 1 sweet onion large, chopped
• 1 can diced potatoes drained
• 4 cloves garlic minced
• 2 bay leaves
• 1 cube vegetable bouillon vegetarian, crushed or 1 tsp of Nature's Seasonings

1. Rinse the pearl barley in water. You may need to soak it if the package directions call for it. I tried to find "no-rinse".
2. Put the barley, water, and 6 bouillon cubes in a large stockpot (I used a 6 gallon stockpot). Bring to a boil over high heat, reduce heat to low/medium-low, and cover. Cook covered for 45 minutes.
3. Stir in all the vegetables, from the carrots to the garlic. Add the two bay leaves. Add additional crushed bouillon cube, Nature's Seasons, or flavoring of your choice. Cover again. Cook for one hour.
4. Remove bay leaves before serving. Serve hot.
5. If soup is too thick, add additional broth.

barley uncooked, water, vegetable bouillon vegetarian, carrots, stalks celery, sweet onion, potatoes, garlic, bay leaves, vegetable bouillon vegetarian

Taken from www.yummly.com/recipe/Barley-and-Vegetable-Soup-1494509 (may not work)