# What You'll Need:
→ Vegetables
01 - 1 medium leek, white and light green parts only, sliced
02 - 2 medium carrots, peeled and diced
03 - 2 medium parsnips, peeled and diced
04 - 1 small rutabaga, peeled and diced
05 - 1 cup green cabbage, shredded
06 - 1 cup baby spinach, roughly chopped
07 - 2 celery stalks, diced
08 - 2 garlic cloves, minced
→ Grains
09 - 3/4 cup pearl barley, rinsed
→ Liquids
10 - 8 cups low-sodium vegetable broth
11 - 1 tablespoon olive oil
→ Herbs & Seasonings
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried marjoram
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add leek, carrots, parsnips, rutabaga, and celery. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Add garlic and cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the pearl barley, then pour in the vegetable broth. Add bay leaf, thyme, and marjoram. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 35 minutes, stirring occasionally, until barley and root vegetables are tender.
05 - Add cabbage and spinach. Simmer uncovered for 5 to 7 minutes, until greens are wilted but still vibrant.
06 - Season with salt and pepper to taste. Remove bay leaf.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.
