Recipe: Barley Leek Soup
Description: Bought some leeks and then I thought, &quot;What now?&quot;  Here's what happened and now it's a staple item here.  If you hate celery, leave it in large sections that you can fish out later.
Ingredients: [{"text": "2 vegetable bouillon cubes"}, {"text": "1 (2 ounce) packet dry vegetable soup mix (such as Lipton)"}, {"text": "1/2 cup barley"}, {"text": "2 leeks, sliced finely"}, {"text": "2 tablespoons soy sauce"}, {"text": "2 stalks celery, diced"}, {"text": "2 large carrots, diced"}, {"text": "2 1/2 quarts water"}, {"text": "cajun seasoning, to taste"}, {"text": "sea salt, to taste"}]
Instructions: Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
Put all the ingredients EXCEPT the barley into a large pot and simmer.
Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
Season to taste before serving.
