Ingredients:

½ cup pearl barley (rinsed)

1 tbsp olive oil

1 onion (chopped)

2 cloves garlic (minced)

2 carrots (sliced)

2 celery stalks (sliced)

1 tomato (chopped) or 1 cup canned tomatoes

1 liter broth (chicken or vegetable)

1 bay leaf

Salt & pepper

Optional: shredded chicken / beans / spinach

Instructions:

Heat oil in a pot, sauté onion and garlic until fragrant.

Add carrots and celery, cook for 3–5 minutes.

Stir in tomatoes and barley.

Pour in broth, add bay leaf.

Bring to a boil, then simmer for 30–40 minutes (until barley is tender).

Season with salt & pepper.

Add optional protein or greens at the end.

Add chili flakes if you like a bit of heat 🌶️

The soup thickens over time, add water when reheating.