Barley Soup with Winter Vegetables

Cover barley with water and soak overnight. Simmer for 50-60 minutes next day in lightly salted water. Peel onion and chop finely. Peel garlic. Peel potatoes, carrots and parsnip, dice everything. Drain beans. Heat 1 tablespoon of ghee in a saucepan and saute onion until translucent. Add carrots and parsnip and saute briefly. Add potatoes and garlic. Pour as much water so that vegetables are just covered. Season with salt and bring to a boil. Cover and simmer for 15-20 minutes on medium heat or until potatoes are tender. Add drained barley and simmer for another 5 minutes. Remove soup from heat, add beans and season with salt, pepper, cayenne pepper and nutmeg. Let stand for 5 minutes. Add 1-2 teaspoons of butter and season again to taste.