Yesterday afternoon I stumbled across this vegetable barley soup recipe while looking for some ideas to incorporate more kale in our meals (it is time to start harvesting our growing supply). We didn’t have celery on hand, so I substituted a few of the purple potatoes we dug up from our garden and added some celery salt instead, along with a little extra sea salt. I also halved the recipe, as it makes a massive amount of soup (good for potlucks or freezing). Overall, the recipe turned out tasty and quite easy to put together. A good way to use up some of the summer garden abundance!