Eight- Vegetable Soup With Black Barley

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3 tablespoons cold-pressed sesame or peanut oil

2 medium vidalia onions, chopped

4 carrots, chopped

3 ribs celery with leaves, chopped

1 large russet (baking) potato, chopped

2 small zucchini, chopped

1/2 pound (2 cups) sliced green beans

7 cups chicken broth, store-bought or homemade

2 medium tomatoes, chopped

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

8 leaves ruby swiss chard, finely shredded

1 cup cooked black or regular barley

1/4 teaspoon nutmeg

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