1-1/4 cup soup mix (or equal parts of barley, red lentils, yellow split peas, green split
peas) soaked overnight
1/4 to 1/2 cup dulse or shredded kelp/kombu
6 cups water
1/2 cup green beans, topped and tailed
1/4 red cabbage, sliced
2 stalks celery, with leaves, chopped
1 garlic clove, crushed
1 inch piece of ginger, finely chopped
1 onion or 1/4 teaspoon of asafoetida powder
salt and pepper to taste