1/4 cup pearled barley
6 cups boiling vegetable broth
1 cup carrots
1/2 cup celery, chopped
1/4 cup onions, chopped
1 cup fresh peas
1/2 cup parsley, chopped
soy sauce to taste
salt to taste (optional)

Put barley and broth in heavy saucepan. Cover and simmer until barley is tender (about 1 hour). Add remaining ingredients, except parsley. Cover and cook until vegetables are tender. Add parsley and remove from heat.

Make 6 servings.