Heat the oil in a dutch oven or large pot over medium-high heat.
Add the carrots, celery, onion, bell pepper, and garlic and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in the water, barley, bay leaf, parsley, oregano, thyme, 2 tsp salt, and 1/4 tsp black pepper and bring to a boil.
When the soup begins to boil reduce heat to medium-low then place a lid on the pot and simmer, stirring occasionally, until barley is tender, about 30 minutes.
Stir in the spinach and continue to simmer, stirring occasionally, until the spinach has wilted, about 3 minutes.
Season with additional salt & pepper to taste and serve topped with croutons.
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