1
Wash and rinse lentils, pour into a soup pot, add water and bouillon, and bring to a boil. If you prefer to use vegetable stock, that's okay too. Or for lower sodium you can make your own!
2
Reduce heat to medium for 20 minutes. If you like your veggies cooked until they are soft, you may go ahead and add the onion, celery, and carrots and let them cook with the beans. I usually go ahead and add the onions, then add the celery, carrots, and barley about 20 minutes later so that they are not overcooked.
3
Simmer for 30 minutes, or until desired consistency. I usually turn the pot off after it has cooked for an hour or so. Some of the ingredients may still be firm at this point. Please note: A pot of soup stays hot for a long time once it is removed from the heat. Some ingredients will turn mushy as they continue to stew in the hot liquid, so be careful not to leave pot cooking for an extended time unless you really like it that way!
Variations: The great thing about vegetable soup is you can try lots of different ingredients! Sometimes I like to add whatever veggies I have on hand, such as fresh garlic, leeks, cabbage, spinach, kale leaf, corn, or tomatoes (raw or stewed). I also like to use potatoes instead of barley, or sometimes sweet potato.