Hearty Vegan Vegetable Barley Soup

runningonrealfood.com

Terri Clinton

I enjoy a whole food plant based lifestyle.

1 tbsp oil

1 large onion, diced (175 g, 1 ½ cups)

2 carrots, diced (195 g, 1 ½ cups)

2 to 3 ribs celery, diced (195 g, 1 ¾ cups)

4 cloves garlic, crushed or grated (18 g)

2 tbsp tomato paste (30 g)

1 tsp paprika

½ tsp thyme

½ tsp oregano

½ tsp red pepper flakes or cayenne pepper, optional

1 to 2 bay leaves, optional

1 medium sweet potato, peeled and cut into ½-inch pieces (290 g, about 2 cups)

1 cup pearl barley (about 205 g)

1 (796 ml) can diced tomatoes

6 cups vegetable broth

2 cups or handfuls fresh spinach or finely chopped kale (50 g)

salt and pepper

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