Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 3/4 cup pearled barley, rinsed
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 8 oz cremini mushrooms, sliced
  • 1 cup frozen peas
  • 8 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups fresh spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté for 6–8 minutes until the onions are translucent and the carrots soften.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells nutty.
  3. Stir in the rinsed barley, cubed potatoes, and mushrooms.
  4. Pour in the vegetable broth and add the thyme, bay leaf, salt, and pepper. Bring the liquid to a boil, then immediately reduce heat to low.
  5. Cover and simmer for 50 minutes, or until the barley is tender but still holds its shape.
  6. Remove the bay leaf. Stir in the frozen peas and spinach, letting them wilt in the residual heat for about 2 minutes.
  7. Turn off the heat and stir in the lemon juice and fresh parsley.