Vegetable Barley Soup

3 Carrots
2 stalks Celery
1 medium Onion
2 Scallions
1 small Turnip
1/2 lb. diced Potato
2 Tbsp. Olive oil
4 1/2 c. Water
1 1/2 c. Tomato juice
1/2 c. Shiloh Farms Hulless Barley
1/4 c. Parsley
1 1/2 tsp. Sea Salt
1/4 tsp. Pepper
1-2 c. chopped greens

Directions:
Clean and dice vegetables. In a soup pot, combine all ingredients except greens. Cover and simmer 90 minutes or until vegetables are tender. Add greens. Cook an additional 5 minutes, covered. Serves  8.