Bean and Barley Chowder

8 cups of vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
1/2 cup pearl barley
1 Tbsp crushed garlic
1 tsp thyme
S & P

Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1.5-2 hours. Season with salt and pepper to taste.

Recipe taken from Forks Over Knives, by Jo Stepaniak.