• 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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