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1. In a large pot over low heat, add 1 tbsp olive oil and the chopped sweet onion, green onion, and minced garlic. Heat over low until translucent, about 5-8 minutes.
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2. Stir in coriander, cinnamon, and two bay leaves and heat an additional minute or two. Now, add in the chopped vegetables (zucchini, peppers, carrots) and cook for about 5 more minutes. Add a bit more oil if necessary.
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3. Stir in the diced tomatoes, vegetable broth, rinsed buckwheat and pearled barley (or grains of choice). Simmer on low-medium heat (dial 3-4) for 20 minutes, checking often to make sure it doesn't burn or thin out too much. Add a bit more broth or water if necessary and reduce heat when needed.
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4. After 20 minutes, add in the lemon juice and additional seasonings- all to taste (minced parsley, garlic powder, red pepper flakes, and salt & pepper). Cook for another few minutes, remove bay leaves, and serve with fresh bread. Makes over 10 cups. Freeze leftovers or store in the fridge.
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Helpful hints:
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You can have success using a wide range of vegetables, seasonings, and grains of your choice.
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Always adjust the seasonings to taste and add them gradually. My taste buds are quite muted right now, so we made it spicy. :)
