From Jacques Pepin in the NYTimes

3 tablespoons olive oil

2 onions, peeled and cut into 1/2-inch pieces (2 cups)

½ Savoy cabbage, cut into 2-inch pieces and washed (6 cups)

2 carrots, peeled and cut into 1/2-inch pieces (1 cup)

1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)

3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)

⅓ cup Eatwell Wheat Berries or pearl barley

8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water

 Salt & Pepper to taste

Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.

Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.