Tomato and barley vegetable soup

If you're looking for a nourishing beef-free barley soup recipe, most recipes use mushrooms to pair with the barley, but this meatless barley soup uses tomatoes and the standard soup ingredients of carrots, celery, onions and garlic to carry the flavor. There's little additional seasoning, so this tomato soup recipe is simple, easy, and nourishing.

Ingredients:

• 1 tbsp olive oil
• 2 ribs celery, chopped
• 2 medium carrots, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 cups good quality vegetable 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. Season generously with salt and pepper.

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