Cabbage & Barley Soup

Cabbage & Barley Soup

2 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion, Thinly Sliced
2 Garlic Cloves, Minced
1/2 Tsp Celery Seed
1 Tsp Thyme
6 Cups Water
3 Vegetable "Beef" Bullion Cubes
1 Cup Barley
1 Cup Sliced Carrots
1 (15oz) Can White Beans, Drained and Rinsed
1/2 Head Cabbage, Chopped
1/4 Cup Pale Dry Sherry
Sea Salt & Cracked Pepper to taste

Heat the oil in a soup pot over medium heat and add sliced onions.  Cook the onions until translucent and add the garlic, celery seed, thyme, salt and pepper.  Stir until fragrant and add the water.  Dissolve the bullion cubes in the water then add the barley.  Bring to a boil and add the carrots, beans, and cabbage.  Cover and simmer for 30 minutes.  Add the Sherry, Salt, and Pepper to taste and cook for 15 more minutes.

Serve hot with red wine vinegar, fresh cracked pepper, rosemary olive oil, or vegan sour cream.

Nutritional Facts (Approximate), Serves 6, Per Serving: 155 Calories, 5g Protein, 5g Fat, 26g Carbs, 6g Fiber, 13g Iron