Delicious Cabbage Soup

Ingredients:

6 cups water or vegetable stock
1/3 cup brown rice or pearl barley (or 1 cup cooked br. rice or barley)
One 2 inch piece kombu seaweed
2 cans Great Northern beans, pinto beans or garbanzo beans, drained and rinsed (or 1 can each of two kinds of bean)
*If you want to cook your own beans, see the directions below
1 Tbsp olive oil or other vegetable oil
2 cloves garlic, peeled & minced OR a pinch of hing (asefetida)
1 Tbsp minced fresh ginger, or 1 tsp dried
1/2 small head green cabbage, cut in half lengthwise, cored and cut in thin strips
*For variety substitute savoy or napa cabbage, or 1 bunch kale or collard greens. Remove stems and chop in thin strips
2 stalks celery, diced
2 medium carrots, peeled and sliced thinly on the diagonal
Optional: 2 cups diced potato, peeled or not
1/2 tsp dried ground fennel
1/2 tsp gr cumin
1 tsp gr coriander
1 tsp paprika
1 bay leaf
1 tsp dried basil
1/2 tsp dried thyme leaf
1 16 oz can crushed tomatoes, or 2 cups tomato sauce or 4 oz can tomato paste
1 tsp salt
1 Tbsp Bragg's Liquid Aminos or soy sauce
Fresh ground black pepper to taste
1/2 cup chopped fresh parsley

Directions:

Add the grain to the water or stock, with the kombu, and bay leaf. Bring to a boil, cover, and turn down to simmer
Prep the veggies
Heat the oil on medium in an 8 - 10 quart pan
Add the fresh garlic (if using), and ginger to the oil, sauté for a minute
Add the veggies and sauté 5 minutes on med/high heat
Add the herbs and spices, sauté briefly
Add veggie mixture to the soup
Drain and rinse the beans, then add to the soup
Add the tomatoes, and bring back to a boil
Simmer 20 min - 1/2 hour, until veggies are tender and the grain is cooked
Add salt, pepper, Braggs or soy sauce, and minced fresh parsley
Bean Cooking Directions:

Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
Soak 1 c. of beans: 12 hours for garbanzos, 8 hours for white beans, 4 hours for pinto or kidney beans
Use hot water & change several times to cut soaking time in half
Drain & rinse the soaked beans, cover with cold water to cover, and bring to a boil
Boil ten minutes, and skim the foam
Cover and simmer for 1 - 2 hours, until very tender