Barley and Tomato Vegetable Soup Recipe
- 1 tbspolive oil
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 cups good qualityvegetable broth
- 1 16-ounce can diced tomatoes (do not drain)
- 1 cup pearl barley
- 1/2 tsp Italian seasoning
- 2 cups spinach leaves (optional)
- salt and pepper
In a large soup or stock pan, heat onions and garlic for a minute or two, then add carrots and celery. Heat for 4-5 minutes, to start vegetables cooking.
Add tomatoes (do not drain), vegetable broth, barley and Italian seasoning, stirring to combine. Bring to a boil, cover, then reduce to a medium-low simmer.
Cook for 30-40 minutes, or until barley is cooked and carrots are soft. Stir in spinach, heat for one more minute, then turn off heat.
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