VEGETABLE BARLEY SOUP

3/4 c. barley
1/4 c. extra virgin olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
2 c. frozen peas
1 bunch spinach
salt and pepper
2-28 oz. cans diced tomatoes
1-15 oz. can chickpeas, drained and rinsed


Cook the barley according to package directions. Meanwhile, heat the oil in a large pot. Add the carrots, celery, onion, 1 tsp. salt, and 1/2 tsp. pepper. Cook covered, stirring occasionally, until vegetables begin to soften, 20-25 minutes. Add the tomatoes (and their juices) and 4 c. water. Simmer, stirring occasionally, until the soup has slightly thickened and vegetables are tender, 45-60 minutes. Add spinach and frozen peas and simmer, stirring occasionally, until it is tender, 5-6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 5 minutes.

(For this batch I also added some cooked pasta ;p )