1/2 c. diced onion
1/2 c. celery
1/2 c. carrot
1/2 c. bell pepper
2 tbsp. Canola oil
3 c. vegetable stock or water
1 c. cooked barley
1/2 tsp. Miso
1/2 c. cabbage, chopped
2 tbsp. chopped scallions

Saute onion, celery, carrot and bell pepper in Canola oil for about 5 minutes. Add vegetable stock or water, barley, Miso and cabbage and cook about 40 minutes, covered. Add parsley, correct seasonings and serve or refrigerate. This soup is better the second day.