Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 small yellow onions, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced (85 g)
- 1 small sweet potato, peeled and diced (150 g)
- 1 small pointed red pepper, diced
- 1 teaspoon fine sea salt, divided, to taste
- 5 large cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 x 400 g cans organic diced tomatoes
- 1 litre vegetable broth
- 2 cups water
- 2 bay leaves
- 1/4 teaspoon red pepper flakes (or more), to taste
- sea salt and freshly ground black pepper, to taste
- 3/4 cup pearl barley (150 g)
- handful green beans, trimmed and cut into thirds (100-125 g)
- half a zucchini, diced
- 2 handfuls spinach or kale, ribs removed, coarsely chopped
Instructions
- In a large Dutch oven or soup pot, heat 3 tablespoons of the olive oil over medium heat.
- Add the chopped onion, carrot, celery, potatoes, red pepper and 1/2 teaspoon of salt. Cook, stirring often, until the onion starts to soften, about 8 minutes.
- Add the garlic and thyme and cook, stirring frequently, until fragrant (1 minute).
- Add the diced tomatoes, broth, water, bay leaves and red pepper flakes. Increase heat to bring the mixture to a boil. Stir in the barley, partially cover the pot with a lid, and reduce the heat to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally.
- Add the green beans and zucchini, season well with freshly ground pepper, plus more salt, to taste and continue cooking, uncovered, over medium heat, stirring occasionally, until the barley is tender, about 15 more minutes.
- Add the chopped greens and simmer until wilted (1 minute for spinach, 5 minutes for kale, which should be added a little earlier).
- Taste and season with more salt, pepper and/or red pepper flakes, as desired. Divide into bowls, serve and enjoy!
Nutrition
Notes
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