Vegetable, Barley and Chickpea soup

Prepare veggie stock and cooked barley ahead of time.

Combine in pressure cooker or regular pot with lid:
2 carrots, sliced on diagonal into 1/4 inch slices 3 stalks celery, sliced on diagonal into 1/2 inch slices 1 potato, cut into cubes/dice about 1/2 inch 1 can chickpeas/garbanzos, drained and rinsed 1/4 C onion, sliced
Optional: add other vegetables like mushrooms, garlic

Bring up to pressure and cook for 5 minutes under pressure. If not using a pressure, cook until carrots and celery are soft.

Add to soup and stir to heat through:
1/2 - 1 C cooked barley 1/2 tea salt, or to taste
cracked black pepper

Serve with slices of cheddar cheese, and garnish with parlsey.

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