I’ve posted a couple other versions of this vegetable barley soup in the past few years, and now I’m posting what I consider the perfected version. I love this soup so much. Since the temperatures dropped this fall I’ve been making it weekly. So easy and delicious. If you’re a soup fan, give it a try! I hope you like it as much as I do.
Vegetable Barley Soup
In a large soup pot, drizzle olive oil to coat the bottom of the pan.
Chop one onion, many stalks of celery, lots of carrots, and a few cloves of garlic.
Put that all in the pan over medium-low heat. Stir often.
When these veggies are starting to get tender, season with salt, pepper, dried basil, and garlic powder.
Note: I use lots of black pepper. Also, you can omit the garlic powder if you’re not a huge garlic fan.
Turn the heat to low.
Add 4 cups of chicken broth and 4 cups of water.
Add 1 cup barley, half a bag of frozen chopped spinach, and 6-8 ounces of tomato paste.
Cover and cook over low heat for a long time. I usually let it cook for well over an hour.
When the barley is tender, it’s ready to serve.
This reheats well, and freezes well too.
Note: If you substitute white or brown rice for the barley, this will be a gluten-free soup.