In a medium stockpot, combine the barley with the water and bring to a boil. Reduce to a simmer and cook until the grains are tender and the water has been absorbed. Cover and set aside.
2
In a large stockpot, warm the olive oil over medium-low heat. Add the onion and cook until softened, 8 to 10 minutes. Add the carrots, celery, and bay leaves and saute until the veggies are soft, 10 to 12 minutes. Pour in the broth, bring the soup to a light simmer, and cook.
3
Stir in the reserved cooked barley, walnut pieces, and nutmeg and simmer for an additional 5 minutes.
4
Remove and discard the bay leaves. Stir in the kale and Bragg Liquid Aminos.
5
Ladle the soup into bowls and top off with avocado slices. Feel free to add unfiltered, raw apple citer vinegar to finish, for some extra cleansing.
