In a large soup pot, sauté the onion, carrots and celery for 3 – 5 minutes.
Add broth powder, water, dry barley, tomato paste or crushed tomatoes and spices.
Allow to simmer for at least one hour.
Stir occasionally until barley is soft.
Add cooked beans and chopped kale.
Add more spices to taste and enjoy!
*How to cook dry beans
Soak them in enough water to cover overnight. Rinse, then place in a pot large enough to hold the beans and enough water to cover them by two inches. Bring to a boil and cook for 1-2 hours, until desired tenderness.