b'Easy Everything SoupServes 6-8 (about 8 cups of soup)Ingredients: 3 tablespoons olive oil, butter 1 (15-ounce) can diced toma-or a combination toes with its liquid 1 large onion, chopped (aboutcup dried barley, rinsed2 cups)1-2 medium white potatoes,2-3 medium carrots, peeledpeeled and cubed (about 2 and sliced into discs (aboutcups)1-1/4 cups)3 cups chopped fresh greens2-3 medium celery stalks,(such as kale, spinach, chard chopped (about 3/4 cup) and/or green cabbage) or 1 leek, cleaned well and 1 (16-ounce) package frozen chopped chopped spinach 3 cloves garlic, minced1 (15-ounce) can white beans1 bay leaf or chickpeas, rinsed and1 sprig fresh thyme, ortspdrained 1/2 teaspoon fresh lemonThe promise of soup begins with a gathering of ingredients from the pantry, fridge and dried thyme leaves freezer. A generous pinch of salt andjuice, vinegar of choice or hot black pepper sauce (optional) 8 cups canned or fresh broth More salt and pepper to taste(beef, chicken, vegetable or a Optional but encouraged: combination) garnish of choiceInstructions:1.Heat the oil and/or butter in a large stockpot or Dutch oven over medium heat. Add the onions, carrots, celery and leek. Cook, stirring often, until the vegetables have softened and the onions are translucent but not brown, 8 to 10 minutes.2.Add the garlic and stir for one minute. Add the bay leaf, thyme, salt and pepper.3.Pour in the broth, canned tomatoes with liquid and barley. Cook for 20 minutes.4.Add the potatoes and fresh greens. Raise the heat to medi-um-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.5.Simmer for 30 minutes or until the barley, potatoes and other vegetables are tender. If using frozen vegetables or canned beans, add them now and cook 5 more minutes.6.Remove the pot from theAs the vegetables and herbs cook, one ingredient builds upon heat and remove the bay leavesthe next until the resulting soup is far more delicious than its parts.and thyme sprig (if used). Stir in the vinegar, lemon juice, and/or hot sauce and taste for balance. Determine whether more salt, pepper, or acid is needed.7.Serve with a garnish of chopped fresh herbs, grated cheese, a swirl of pesto, a side of crusty bread or your favorite finishing touch.Note: If soup becomes too thick, thin with some extra broth or water.This hearty soup will taste even better the next day (if theres anyStoring: Leftover soup keeps for up to three days in the refrigerator and up to three left). months in the freezer.food matters /35'