Vegetable Barley Soup

Pointer 1: Use the following fresh vegetables. Cello spinach, diced carrots, green beans, tomatoes, and ginger.

Ingredients:

• 2 medium sized carrots, diced
• 1/2 pound spinach, cut
• 1/4 pound green beans, diced
• 2 medium tomatoes, chopped
• 2 Tbsp. canola or olive oil
• 1 bunch green onions
• 2 cloves diced garlic
• 2 cups vegetable stock
• 1 cup barley
• Fresh cracked black pepper
• 1" fresh ginger diced
• Salt to taste
• 1 Tbsp. chopped coriander
  
  

Method:
Cook barley until done. Sauté garlic and diced onions. Add tomatoes, green beans, carrots and continue cooking until veggies are half-cooked. Add the vegetable stock, green onions, ginger, cooked barley and continue boiling for another 20 minutes. Add salt.

Right before serving added the chopped coriander.
Sprinkle fresh ground pepper and serve with hearty, whole grain bread.

^ Please contact me for any of these ingredients or utensils.