Ingredients:
Makes 24 servings (24 cups)
2 cups pearled barley
2 cups chopped onion
3 cups carrots (I shredded mine roughly)
2 cans white mushrooms
4 cloves garlic (minced)
8 cups no/reduced sodium chicken broth (can use veggie or beef broth)
I can unsalted diced tomatoes
1 can tomato paste (or tomato puree)
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
6 cups finely chopped spinach
Options— add other spices with no sodium (basil, oregano, summer savoury, thyme, tarragon, bay leaf)
Directions:
Cook barley according to direction, meanwhile saute onions and carrots in cooking spray (or non stick pan) over medium-low heat in a large stockpot for 5 minutes, then add mushrooms and saute for 5 more minutes, add garlic and saute for 1 minute. Add remaining ingredients to pot. Lower heat and simmer 20-25 minutes or until carrots are tender. Remove from heat and serve.
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