My Favorite Hearty Vegetable Soup

This is my favorite vegetable soup. It's great for spring, fall or winter. I love it with a slice of crusty bread with olive oil and fresh cracked black pepper and a glass of wine. Simple but elegant meal.

 Wash 1/2 cup uncooked barley and put in a large soup pot. 

Add 8-10 cups pure water, 1 tsp crumbled bay leaf (2-3 whole), 1 tsp salt, 1-2 Tbsp extra virgin olive oil.

Bring the pot to a boil. 

Add 2 chopped carrots, 2 stalks of finely chopped celery, 1 cup finely chopped fresh parsley, 2 Tbsp chopped onion, 1 clove garlic, 3 cups chopped potatoes and/or turnips.

Let the soup cook covered over medium heat for 50 minutes. Stir in 1 small bunch of chopped fresh spinach, 1/2 tsp dried thyme, freshly ground black pepper to taste.

I substituted kale for the spinach and it worked really well. I just added it with the rest of the vegetables. A wonderful, nutritious, fulfilling soup.

Enjoy!

Adapted from Ayurvedic Cooking for Westerners, by Amadea Morningstar