Barley Vegetable Stew

(recipe from Christina Cooks - I altered it from the original recipe which uses a pressure cooker)

1-inch piece kombu
1 small onion, diced
1 cup button mushrooms, diced
1 carrot, diced
1-2 stalks celery, diced
1 1/2 cups whole barley, rinsed and soaked for 6 to 8 hours
4 cups water or broth
soy sauce and ground pepper

Saute kombu, onion, celery and carrot in 1/2 cup broth until beginning to soften.  Add mushrooms and saute a few minutes more.  Add barley and remaining broth, a sprinkle of soy sauce, and bring to a boil.  Lower heat and simmer for about an hour.  Season to taste with additional soy sauce and a few grinds of pepper.

(This is quite good.  Surprisingly flavorful despite its simplicity.  Add more broth/water to create a soupier version.  Christina says, "The great taste of barley is surpassed only by its energetic value.  Creating wonderful dispersing energy in the body, barley not only keeps you cool in warmer weather, but regular consumption can help in ridding the body of excess fats and protein.")