Barley and Veggie Soup (Low in Salicylate)
½ cup barley
3 cups water
1 Leek
2 Brussel sprouts
1/8 cabbage
1 cup green beans
1 medium potato
Cook barley in a saucepan of 3 cups boiling water for 30 minutes.
Combine all other ingredients in a food processor until finely chopped.
Add veggie mixture to barley and water and simmer until tender.
You can add more water if needed and top with graded white (un-dyed) cheese if desired.
Enjoy!