Mediterranean Barley and Vegetable Soup

Ingredients

• 1 cup pearl barley
• 2 large carrot
• 2 large celery
• 1 large onion
• 2 pieces garlic
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 cup tomatoes
• 2 cups spinach
• 1 tablespoon lemon juice
• 0.25 cup parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Rinse the pearl barley under cold water until the water runs clear.
2. 2Heat the extra virgin olive oil in a large pot over medium heat.
3. 3Add the chopped onions, carrots, and celery to the pot, sautéing until they begin to soften, about 5 minutes.
4. 4Stir in the minced garlic and cook for another minute until fragrant.
5. 5Add the rinsed barley to the pot and stir to combine.
6. 6Pour in the vegetable stock and diced tomatoes, bring to a boil, then reduce heat to simmer.
7. 7Cover the pot and let it simmer for about 30 minutes, or until the barley is tender.
8. 8Add the spinach and cook until it's wilted, approximately 3-5 minutes.
9. 9Stir in the lemon juice, fresh parsley, salt, and black pepper.
10. 10Taste and adjust seasoning as necessary.
11. 11Serve the soup hot, garnished with more fresh parsley if desired.