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.
it absolutely doesn't have to be boring. Vegetable soup can take on the flavors of the tropics, as in a coconut-based Thai vegetable soup, or the flavors of exotic north Africa. A layer of legumes or even meat substitutes can take a basic vegetable soup and turn it into a full meal. Lentils, chickpeas, lima beans or even a grain such as barley can add texture and flavor to make a soup more hearty. Interested? Here's 
Get your five-a-day servings of vegetables! This 
Make some 