Potato & Barley Soup

2 t. vegetable oil
1 c. chopped onion
1 clove garlic, finely chopped
6 c. water
3 medium potatoes, peeled and cut into 1/2" cubes
1 c. thinly sliced carrots
1/2 c. barley, uncooked
5 t. vegetable broth
2 bay leaves
1/2 t. dill weed
Salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion starts to brown, about 3 minutes.

Add water, potatoes, carrots, barley, broth, bay leaves, and dill. Bring to a boil, then cover, reduce heat to medium-low, and simmer 45 minutes or until vegetables are tender.

Remove and discard bay leaves. Season with salt and pepper to taste.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 297.