Barley Soup (Hearty & Packed with Veggies)

Ingredients

• 1 cup pearl barley - rinsed
• 1 medium onion
• 2 medium carrots
• 2 celery sticks
• 2 garlic cloves
• 6.5 oz / 185g cremini mushrooms
• 1 medium sweet potato - peeled
• 4 cups vegetable broth - I’ve used low sodium
• 1 teaspoon turmeric powder
• 3 tablespoons concentrated tomato paste
• 1 can cannellini beans
• 3 cups spinach - roughly chopped
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. 1

   *Optional, soak the barley in a bowl of water for 1-2 hours to reduce the cooking time. If using quick cooking barley, skip this step

2. 2

   Prepare the veggies - slice the mushrooms, finely dice the onion and garlic, and chop the carrots, celery and sweet potato into small cubes roughly the same size

3. 3

   In a large pot, add 1 tablespoon of olive oil and the mushrooms. Saute for a few minutes over medium heat. Once browned season with salt and pepper and remove from the pot and set aside for now

4. 4

   Add a 2nd spoon of oil along with the carrots, onion and celery. Season with salt and pepper and saute for 3-5 minutes until they have slightly softened

5. 5

   Add the tomato paste, turmeric and garlic, stir and saute for 3-5 minutes to fry down the tomato paste well

6. 6

   Add the barley and sweet potato and toast for 1 minute, then pour in the vegetable stock along with 2 cups of water. Add the cannellini beans (I like to also add the liquid but you can drain them if you prefer) and season the soup with salt and pepper

7. 7

   Place the lid on and once the water starts to boil, reduce to a low heat and simmer for 30-45 minutes. *Cook time depends on the type of barley used, so ensure to taste as you go - barley should have a tender texture with a soft chewy bite

8. 8

   Add the spinach and reserved mushrooms, place the lid on for 2-3 minutes until the spinach has wilted. If the soup consistency has thickened up too much, add ½ cup - 1 cup of boiling waterServe up your delicious vegetable Barley Soup with an optional garnish of cracked black pepper, chopped parsley and a drizzle of olive oil and enjoy!