Warm barley bean soup



Start by warming the 1 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Toss in the onion, garlic, and sauté for a five minutes. Add cumin, coriander and chill powder.

Then add the vegetable broth, diced tomatoes, and bay leaves and stir to combine.

Add the soaked barley and allow to cook on high for about five more minutes, until everything is heated through.

Reduce the heat to a simmer and allow to sit for about twenty to thirty minutes. Add red kidney beans, salt & pepper to taste, garnish it with chopped parsley. Serve warm with toasted bread.