Hearty Barley Vegetable Soup

Instructions

1. 1

   Rinse the pearl barley under cold water in a fine-mesh strainer and set aside to drain.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften and onion becomes translucent.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add the rinsed barley to the pot and stir to coat with the oil and vegetables. Toast for 2 minutes, stirring occasionally.

5. 5

   Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves, thyme, and oregano. Stir well to combine.

6. 6

   Bring the soup to a boil over high heat, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

7. 7

   Add the diced potatoes to the pot and continue simmering, covered, for another 20-25 minutes until the barley is tender and potatoes are cooked through.

8. 8

   Stir in the chopped kale or spinach and cook for 3-5 minutes until wilted and tender.

9. 9

   Remove the bay leaves. Season with salt and black pepper to taste.

10. 10

    Ladle the soup into bowls and garnish with fresh chopped parsley before serving.