Ingredients:

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3/4 cup pearl barley, rinsed
  • 2 medium Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 cups low-sodium vegetable broth
  • 2 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter or oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep mahogany-colored hue.
  3. Stir in the rinsed pearl barley, cubed potatoes, thyme, and the bay leaf. Pour in the vegetable broth.
  4. Increase heat to bring the soup to a gentle boil, then immediately reduce to low. Cover with a lid and simmer for 30–35 minutes until barley and potatoes are tender.
  5. Remove the bay leaf. Stir in the chopped kale or spinach and let it wilt for 2 minutes from the residual heat.
  6. Stir in the lemon juice and season with salt and pepper to taste.