This vegetable barley soup is hearty, nutritious, and perfect for picky eaters. The sweetness of carrots, earthiness of barley, and mild flavor of leeks make it kid-friendly while still being packed with wholesome ingredients.
Ingredients: 1 cup barley. 2 leeks, sliced. 3 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 6 cups vegetable broth. 2 cups water. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the leeks, carrots, celery, onions, and garlic. For about 5 to 7 minutes, or until the vegetables are soft, cook. Bring it all together with water, bay leaves, thyme, salt, and pepper. Bring to a boil, then lower the heat and let it cook for 30 to 40 minutes, until the barley is soft. Check the seasoning and make changes if needed. Take the bay leaves out before you serve. Enjoy while hot!