Kids will love this comforting soup filled with fresh organic herbs and veggies after a busy day of outdoor activities. Organic barley is a whole grain with a nut like flavor and pasta like consistency, rich in niacin, magnesium, and selenium. Kids in Ethiopia were eating barley bread 10,000 years ago! An excellent source of fiber, kids can use organic pearled barley that has had its outer layers removed, without the excess gluten of whole grain barley. Kids can save the water used to steam veggies for other meals to use as a vegetable broth for soup or buy organic vegetable broth or vegetable bouillon cubes. Add ¼ cup organic pearled barley to 4 cups of organic vegetable broth, bring to a boil, and simmer for 40 minutes. Wash the fresh organic veggies and dice 1 red potato, 1 carrot, ¼ cup cauliflower, ¼ cup of red onion, and ¼ bell pepper. Mince 1 organic garlic clove and 1 small organic deseeded and deveined red chili pepper. Add the veggies to the soup and cook 25 more minutes. Snip from the garden sprigs of rosemary, sage, dill, thyme, oregano, basil, and cilantro, finely cut them with scissors, and add them to the soup with 1tbsp organic extra virgin olive oil, and ½ tsp sea salt. Allow the herbs to mingle 10-15 minutes and enjoy.