Instructions: Add the onions, garlic, and celery to the oil in a large pot over low-medium heat. (I started off with 1 tbs butter then added the veggies then 2 tbs extra virgin olive oil. But this is not for strict vegans.) Cook until the onions become translucent but not brown (10-15 minutes). Add the mushrooms and cook for another 5 minutes.

Meanwhile dissolve the soy cubes in the hot water. If you cant get soy cubes, use a couple more tbs of tamari. Add the water, tamari, quinoa, lentils, barley, and carrots to the pot and bring to a boil over high heat. Reduce the heat and add the dried dill (add at same time as parsley if it is fresh). Simmer for 1 hour. Add the parsley and the kale (and the fresh dill if you are not using dried dill) then simmer for another 10 minutes. Serve.

You can add some water during the simmering if you think it is too thick. I like it very thick.:-)

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