1/2 lb. black beans, soaked overnight and parboiled
Any preferred amounts of (1 c. each recommended) : Chopped celery Chopped onion Chopped green or red peppers
6 c. chicken broth, stock or 6 c. water and 6 chicken bouillon cubes
1 c. raw barley
Salt and pepper to taste
1 tbsp. basil
1 tsp. garlic powder

Make sure black beans are sorted well before soaking overnight. Add all the ingredients and cook until the barley is puffy and soft, ready to eat. The vegetables should be ready. Add more water if you prefer. You determine the density of the soup.

Whether it is "watery" or "stewy", this soup served with bread and cheese is satisfying.