A vegan/vegetarian bowl of deliciousness that appeals to the whole family! The barley makes it very filling, and the vegetables bring great color and rich flavor.
In a medium saucepan, add the water and barley – and bring to a boil. Cover, reduce heat to low, and keep at a bare simmer for 30 minutes, or until the barley is soft.
Drain and set aside.
To make the soup
Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
Add the onion and cook for 5 minutes. Add the garlic, red bell pepper, carrots and celery and cook until the carrots start to soften, about 10 minutes.
Add the vegetable broth, diced tomatoes, and bay leaves.
Bring to a boil and then reduce the heat to a simmer for 10 minutes.
Stir in the cooked barley and spinach, simmer until spinach is wilted (about 5 minutes)