Barley and Tomato Vegetable Soup Recipe

INGREDIENTS

• 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

PREPARATION

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.