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.