i tried this without any oil, and i've tried it with oil. i like a little bit of margarine (non-dairy). i just like the taste. you can also saute the vegetables in a little stock if you want to omit all the fat. This recipe is also really good in a slow cooker. Just add the ingrediants, cover, set the cooker on low, and check 10 hours later.

On a side note, this recipe almost tastes better the next day after it's sat for a little bit. This is the type of soup that gets better, the longer it cooks

1 large onion diced
2 each celery stalks diced
4 each garlic cloves minced
1/2 cup pearl barley rinsed
2 each carrots diced
3-4 large potatoes white, peeled, diced
1/4 teaspoon black pepper
1 x salt to taste
1 leaf bay leaf
1 tsp sage
1 tsp thyme
1 vegetable bullion cube
1 tbsp margarine (non-dairy)

Directions

Saute the onion, celery and garlic in the margarine until the vegetables become translucent.

Add the bullion cube, bay leaf, sage, thyme, barley and carrots. Add enough water to cover the vegetables about 2 inches.

Simmer gently, stirring occasionally, about 2 hours. Add water as needed.

Add the potatoes after the soup has cooked 1 hour. If the soup is too thick, add more water.

If the soup gets too thick, add more stock or water.

Taste for seasoning and add salt and pepper as needed.