16 cups water or vegetable or grain or meat stock\n16 – 32 cloves Garlic, peeled, whole\n2 inches fresh Ginger, peeled and roughly chopped\n1 Tablespoon Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)\n½ oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)\n½ oz Atractylodes Root (Bai Zhu)\n½ oz Eleuthro Root (Siberian Ginseng)\n½ oz Marshmallow Root\n \nPlace all of the above in large pot and simmer covered for 2 hours. Recipe can also be halved and made in a medium size pot.\nStrain or take out all herbs with slotted spoon.\nSaute finely chopped or minced fresh Garlic and Ginger in cold pressed Sesame oil. Use as much or as little as you want.\nAdd any amount, chopped any size of the following vegetables:\nCarrot Mustard Greens, wash leaves and cut off tougher, lower part of stems before chopping leaves to desired size\nSimmer as long as desired. Place tougher vegetable pieces in first, simmer and then add more delicate vegetables later so all are tender but not overcooked.\nAdd any amount of cooked Black Beans\nAdd the following seasonings as desired:\nSea salt or Tamari or Soy Sauce Fresh Cilantro Leaves\nAdd cooked Barley at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth.