By Mary McDougall
This hearty, nourishing soup is filled with barley, beans and kale. Serve with a loaf of fresh bread and some extra hot sauce, if desired.
Prep Time: 10 min
Cook Time: 60 min
Place the onion and garlic in a large pot with about 1/4 cup of the vegetable broth. Cook, stirring frequently, until onion softens slightly, about 3-4 minutes. Add remaining broth, water, barley and crushed pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Add the beans and their liquid and the miso. Continue to simmer for another 30 minutes. Add the kale and cook until tender, about 10 minutes longer. Stir in the lemon juice, hot sauce and pepper to taste.