2 cups vegetable broth
1 cup pearl barley
2 carrots, diced
2 stalks of celery, diced
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups mixed vegetables (e.g., spinach, green beans)
Salt and pepper to taste
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until they become translucent, about 3-4 minutes.
Stir in diced carrots and celery, cooking for an additional 5 minutes until they start to soften.
Mix in the pearl barley, stirring for about 1 minute to toast it lightly.
Add the vegetable broth and canned tomatoes (with their juice). Bring to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, stirring occasionally. If needed, add more broth or water to achieve your desired consistency.
Once the barley is almost tender, stir in the mixed vegetables. Simmer for an additional 10 minutes.
Taste and adjust seasoning with salt, pepper, or preferred herbs. Serve hot!
