Ingredients
• 3 cups vegetable broth, or use stock cubes
• 2 cups tomatoes, diced (retain the juices)
• 2 cups spinach leaves, chopped (optional)
• 1 cup barley
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 small potatoes, chopped
• 1/2 onion, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
Method
In a large saucepan, sauté onions and garlic for a minute or two, then add carrots, potatoes and celery. Cook for 4-5 minutes. Add tomatoes with their juices, vegetable broth and barley and keep stirring to combine. Bring to a boil, cover, and reduce to a medium-low simmer.
Cook for 30-40 minutes, until barley is cooked and carrots are soft. Stir in the spinach, cook for one minute, and then turn off heat. Season generously with salt and pepper.
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Elaina Zachos Two years ago, a team of scientists came together in a university basement. Many of them had never co-authored papers before, and their research money came from start-up funds. Turning to… 
Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.
Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.
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