Vegan Barley Soup

Melt butter in a Dutch oven or large stock pot over medium heat. Add celery, carrots, onions and lemon peel. Cook for 5 minutes till softened with occasionally stirring.
Add garlic and miso paste. Cook for 30 seconds while stirring to avoid garlic or miso from burning.
Next add canned tomatoes, nutritional yeast, and barley - Stir to combine everything.
Pour in the broth and turn up the heat to medium-high. Once the soup starts to bubble, then reduce the heat to low-simmer, cover with a lid, and cook for 60 minutes or until barley is soft and tender.
When the barley is ready, then add the white beans, kale, lemon juice, salt, pepper and oregano. Cook for another 5 minutes.
Remove from heat, and stir in fresh dill. Take out the lemon peel before serving.
Serve soup with a drizzle of extra-virgin olive oil and a garnish of crushed black pepper.
Note: Always taste and adjust seasoning if needed before serving.