Tomato Barley Soup

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.

 

Tomato Barley Soup

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, saut 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.