Vegetable Gumbo

¼ cup pot barley

¼ cup red kidney beans

a cup of fresh or frozen okra

1 small carrot

1 small celery stalk

1 small bell pepper

1 small parsnip

1 small turnip

1 small red radish

1 small potato

2-4 pieces of small white mushrooms

4 pieces of green beans

2 fresh tomatoes or 1 canned tomato

1 small onion

3-4 cloves of garlic minced

2 fresh sprigs of thyme or a spoonful of dried thyme

extra virgin olive oil

spoonful of Cajun or creole seasoning

spoonful of cayenne powder

1 bay leaf

6 cups of vegetable stock (use organic or low-sodium)

salt and pepper to taste

Boil pot barley and ked kidney beans in water until soft, or you can use canned red kidney beans for convenience. Chopped and diced all the other ingredients. Sauté garlic, onion, and tomatoes in olive oil. Add the seasonings. Add all chopped vegetables and 6 cups of vegetable stock in a pot. You can also add the remaining water from pot barley and red kidney beans after it was cooked. Add bay leaf. Cover and cook until the vegetables are done. Remove the cover. Add okra at the end and cook for few more minutes or until soft. You can add tamari sauce or worcestershire sauce, and hot sauce for more flavours and depth. Garnish with sliced green onions and chopped fresh parsley. Serve with rice.