1 cup pearl barley
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
2 cloves garlic, minced
1 cup spinach or kale
Salt and pepper to taste
Heat the oil in a large soup pot over medium heat, add chopped onions and sauté until translucent, about 5 minutes.
Add diced carrots and celery, stir occasionally, and cook for another 5 minutes until softened.
Stir in minced garlic and cook until fragrant, about 1 minute.
Pour in pearl barley and vegetable broth, stirring well to combine all ingredients.
Bring to a boil, then reduce to a simmer, seasoning with salt and pepper and covering partially with a lid.
Allow to simmer for about 40-50 minutes until the barley is tender.
Stir in spinach or kale and cook for an additional 5 minutes until wilted.
Taste and adjust seasoning as needed, then serve hot.