3/4 c. hulled barley, sorted, rinsed and drained (it would be better if you soaked the barley for a few hours first)
2 carrots, peeled and cut into matchsticks
1 large zucchini, cut into matchsticks
2 large ribs of celery, cut into matchsticks (see a theme here?)
1 leek, halved, rinsed and cut into matchsticks
1/4 head of green cabbage, thinly sliced
8-10 c. water or vegetable stock (I like this soup better made with water, it is more delicate and by boiling these vegetables in water for so long you are essentially making a vegetable stock)
Several sprigs of flat leaf parsley and fresh thyme
2-3 bay leaves
Sea salt & black pepper to taste
1) Place everything together in a large soup pot except for the salt and pepper and bring to a boil.
2) Reduce the heat and simmer, covered for 40 minutes.
3) Add salt and pepper to taste and boil for 20 minutes longer. Adjust salt and pepper as needed.