Vegetable Barley Soup

• 1/3 cup organic whole barley or pearl barley
• 1 quart unsalted vegetable stock
• 1 Tablespoon ghee
• 1 small onion finely chopped (optional)
• 2 small carrots, diced
• 2 celery stalk, diced
• 2 teaspoons fresh lemon juice
• 1/2 pound tofu, cubed
• 2 tablespoons chopped parsley
• freshly ground pepper
• salt to taste
• 1 cup green beans, cut into 1/2 inch pieces

Place the barley and the vegetable stock in a large saucepan and bring to a boil. Lower heat to a simmer and cook for about 30 minutes. While the barley is cooking, heat the ghee in a heavy skillet and add the onion, celery, carrot, and green beans. Cook over medium heat for about 10 minutes. Add the vegetables and lemon juice to the barley and stock and cook for another 20 minutes. Add the tofu and parsley and cook further for 10 minutes. Add salt and pepper. Serve hot.

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