1/2 cup pearl barley
2 cups vegetable broth
1 small onion, chopped
1 tsp madras (medium-mild yellow) curry paste, or 1/2 tsp curry powder
2 tsp tomato paste
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 cup sliced mushrooms
12 green beans, sliced crosswise into 1/4-inch pieces
Water, as needed
Place barley, broth and onion in a small saucepan, and bring to a boil over medium heat. Reduce heat to simmer, partially cover the pan, and cook for 20 minutes. Add curry paste, tomato paste, cumin, salt and pepper; stir, and simmer for 5 minutes. Add mushrooms, and simmer for 10 minutes, stirring occasionally. Add green beans, and taste for seasoning, adjusting with salt and pepper as needed. If the soup is too thick, add a bit of water to thin. Serve hot, or let cool to room temperature and freeze.