Barley Vegetable Soup

1/2 cup pearl barley
2 quarts homemade chicken stock, or 3 cans (10 3/4 oz each) chicken broth defatted + 3 cans water
1 small onion, cut into fourths
1 carrot, cut into thirds
1 stalk celery, cut into 1-inch slices
1 t. thyme
1 bay leaf
freshly ground pepper to taste
3-5 carrots, sliced
2 stalks celery
1/2 cup onion, chopped
2 cups fresh spinach, chopped

My notes:
1. There are no tomatoes. If you would like to add them, cut and seed them before adding. Would add nice color.
2. I have made without the spinach. Still just as good.
3. Add chicken or fried ground round if you need the meat.
4. I have added turmeric for inflammation purposes. Don't over-do it. Didn't alter the flavor much. (Don't get it on your clothes. It will stain.)

1/2 cup pearl barley
2 quarts homemade chicken stock, or 3 cans (10 3/4 oz each) chicken broth defatted + 3 cans water
1 small onion, cut into fourths
1 carrot, cut into thirds
1 stalk celery, cut into 1-inch slices
1 t. thyme
1 bay leaf
freshly ground pepper to taste
Put in Large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender.

Add:
3-5 carrots, sliced
1/2 cup onion, chopped
Cook until tender.

Add, just before serving;
2 cups fresh spinach, chopped

Serving Size: 9 servings

Number of Servings: 1

Recipe submitted by SparkPeople user GRAMMAOFFIVE.