is from a restaurant in ottawa that was famous for its soup. It is really goid with beef stock but you could probably find a vegan one that works well. They served it with something that was like salsa chips. Here is the recipe as it was online:
"SNIP.....
MARKET SOUP A LA DAPHNE AND VICTOR'S 4 qts. beef stock (see reci) 1/4 cup butter 1 cup chopped carrots 1 cup chopped celery 1 cup chopped parsnip 1 onion, chopped fine minced garlic lo taste (2-3 cloves) other chopped vegetables, if desired (for example, okra or brussels sprouts) 1 cup barley and lentils 6 tomatoes 4 oz. kidney beans (canned) 4 oz. corn kernels 1 bay leaf Worcestershire sauce to taste oregano, tarragon, salt and pepper to taste Melt butter over medium heat in a large heavy saucepan; add carrots, celery, parsnips, onions, and garlic and other vegetables and saute, stirring constantly, until vegetable color becomes bright. Do not allow vegetables to become soft. Add one cup barley and lentil mix to a cup of boiling water in a small saucepan and simmer until water is absorbed. Into a large soup kettle put the tomatoes, kidney beans, corn, sauteed vegetables, barley and lentils, and stock. Add seasoning to taste and simmer until all vegetables are tender.
....SNIP"
And what i have found works.
To half it add 4 tbsp of dried tarragon, 1 tbsp of oregano, 3 bay leaves, 4tsp garlic, 2 tsp salt (start with one and taste) and 1 tsp of pepper (start with 1/2 tsp and to taste). Plus 2.+ quarts of beef broth will do it. 4 dashes of Worcestershire sauce. For the half recipe I use 1/4 cup of barley and 1/4 cup lentils and 1/2 cup boiling water to cook those two. I add one large can of chopped tomatoes and the juice. I small can of kidney beans rinsed and 1 small can of corn in the half recipe even though the full recipe calls for that. I like lots. I don't halve the celery, parsnip, carrots or onion. I use 3/4 of a cup of each or more. And i leave the opened quart of beef broth in the fridge to top up the soup. Don't forget to take the bay leaves out when ready.
Sometimes I add a little sour cream to make it more creamy when i serve it. I freeze 3 single serve containers the first night. Most servings are mostly veggies. It is almost like a stew. Good luck.
Follow the recipe and don't cook it too much. After the initial sauteing of veggies (and of course the lentils and barley get simmered to absorb 1/2 cup of water before they were added) put it on the stove for 30 minutes or until the veggies are tender then I take it off the burner. .
Enjoy.
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