1 1/2 c. azuki beans
1 1/2 c. whole barley
6 to 8 c. water
1 onion, chopped
2 cloves garlic, minced
1 c. diced carrot
1 c. diced celery
2 c. chopped collard greens
3 to 4 tbsp. dark miso
1 tsp. tamari
Vegie salt to taste

In a large pot combine azuki beans and barley. Cover with water. Bring to a rolling boil and add chopped vegetables except the collard greens. Cook until all is tender (about 1 to 1 1/2 hours) and remove from heat and add collard greens. When greens are wilted by the heat, add the miso creamed in a bit of the soup. Season to taste.