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Gen's Barley Soup

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Serves 6 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

FEATURING: Onion, carrots, celery, kohlrabi (or turnips or broccoli), kale (or spinach) and tomatoes.

A satisfying soup my kids love! The soup thickens with time (and if you put in in the fridge)- if so, just add a bit more water when you eat it!

Ingredients You'll Need

2 tbsp. olive oil
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, peeled and minced
1 large kohlrabi bulb (or 2 medium turnips), peeled and cubed
3-4 kale leaves, chopped (or approx. 2 cups of spinach)
2 large tomatoes, chopped (or 1/2 can of diced tomatoes)
6 1/2 to 7 cups of vegetable broth
1/2 cup pearled barley
2 bay leaves
1 Tbsp organo flakes
1/2 tsp. black pepper
salt to taste


Heat oil in large saucepan or dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
Add kohlrabi, kale, tomatoes, barley, bay leaves, pepper and salt. Mix well. Add vegetable broth. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, approx. 30 minutes.
Discard bay leaves and ladle into bowls.

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