3/4 cup whole barley grain
2 cups turnips
1 cup turnip greens
1 large onion
2 cups carrots
3/4 cups celery
1 cup green beens
2 cups tomatoes
3 tsp aniseed
2 tsp ground coriander
2 tsp thyme
2 tbsp tamari sauce
1 bunch parsley
Cover barley with water and cook for 10 minutes.
Dice turnips and carrots. Chop turnip greens, onion, celery, and green
beens. Add vegetables into the pot and cover with water. Put aniseed
and coriander. Cook 40 minutes.
10 minutes before end, add chopped tomatoes.
When the soup is ready, add thyme and tamari.
Before serving garnish with finely chopped parsley.