Lunch & Dinner Recipes Tasty Treats

Spinach, Tomato & Barley Soup

tomato spinach barley soup 1
Though it may seem like all I ingest is food of the sugary variety, I can assure you that it isn’t the case. I fully subscribe to the notion of everything in moderation and do my best to apply it to every day life. The way I see it, you should eat that dang cookie and don’t you dare feel guilty about it, but perhaps just stop at one. So far in this lifetime, this notion has worked well for me.

On a typical day, I try my best to reach for healthier meals. No, you probably won’t see me choking down a spirulina and kale smoothie, but I am conscious about what I put in my body. One of my go-to winter dinners (especially after a long day at work) is soup. It’s one of those meals that consists of a bunch of ingredients thrown into a pot, is typically relatively healthy, and simply requires a little wait time as the stove works its magic. It’s my kind of recipe – that’s for sure. This spinach, tomato & barley soup is a combination of ingredients that Justin and I have “perfected” by grabbing inspiration from a multitude of soup recipes that we’ve tried and loved in the past. It has quickly become one of our very favourites, and we always ensure to have a batch or two frozen for those last-minute meals. (See below for our recipe!)
tomato spinach barley soup 2 tomato spinach barley soup 3 tomato spinach barley soup 4

It should be noted that this recipe makes a ton of soup. As in, enough for lunch and dinner a handful of times with enough leftovers to freeze for later. Also? Feel free to add or omit ingredients as you see fit. That’s the beauty of this stuff!

Tomato, Spinach & Barley Soup Recipe

::What you’ll need::

.2 tbsp. olive oil
.1 large onion, chopped
.3 cloves of garlic, chopped
.4 of mild italian sausages, casings removed, roughly chopped
.a 15 oz. can of diced tomatoes, in oregano and garlic
.1-2 tbsp. oregano
.1 lb. of pearl barley
.8-10 cups chicken stock
.1 lb. fresh spinach

::What you’ll do::
.In a large pot, brown your onions and garlic until semi-transluscent
.Add the italian sausage and cook until browned
.Add the chicken stock, oregano & can of diced tomatoes (including juices) and bring to a boil
.Add the pearl barley and let simmer until soft (30 minutes or so)
.Add the fresh spinach
.Spoon into bowls and enjoy!

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  • Reply
    Supal {chevrons & éclairs}
    February 7, 2013 at 6:53 am

    Ah love! I actually am cleaning out my little kitchen cubicle in my dorm and have a good amount of barley an need to put it to good use!

    • Reply
      February 7, 2013 at 11:51 am

      Do it!! It’s fantastic (and keeps you full. I’m all about hearty soups)

  • Reply
    Louise Chochla
    February 7, 2013 at 7:02 am

    This sounds delicious. I have not had any sugar this month!!!

    • Reply
      February 7, 2013 at 11:52 am

      Good for you mom! I’m proud :)

  • Reply
    February 7, 2013 at 8:36 am

    This sounds very yummy and is very similar to one of our favourite soups – Sausage Minestra! Exchange the barley for orzo and add white wine after the sausage, onion, garlic and there it is. If I had to choose ten meals that I had to eat for the rest of my life – this would definitely be one of them. :) My measurements differ slightly (4 cups chicken broth), though it likely makes a smaller batch. And I will usually add fresh chopped tomatoes as opposed to in a tin. And homemade croutons.

    • Reply
      February 7, 2013 at 11:55 am

      That sounds INSANELY delicious! The original recipe I used (the one that inspired this one) called for orzo which I loved, but I thought I’d make it a touch healthier with the barley. I will definitely add a splash of wine to future batches though! Brilliant.

      Yeah this recipe makes a ton of soup. You could easily half or quarter it without a problem – I just love having frozen leftovers for lazy days :)

      • Reply
        February 7, 2013 at 1:10 pm

        My recipe calls for 1/2 cup – so a big splash ;)

        And it says white wine – but i’ve used both (whatever i’ve had on hand) and they’re equally tasty.

  • Reply
    February 7, 2013 at 11:06 am

    I’ve actually never had barley in a soup, but this looks so yummy and hearty. Perfect for winter!

    • Reply
      February 7, 2013 at 11:57 am

      It’s delicious! And chock full of fiber and selenium :)

  • Reply
    February 7, 2013 at 11:50 am

    Yum!! I’m planning to spend Sunday afternoon doing my cooking for next week, and I am definitely adding this recipe to my list of things to make.

    • Reply
      February 7, 2013 at 11:57 am

      That’s a fabulous idea!

  • Reply
    February 7, 2013 at 4:20 pm

    Soup is honestly one of my favorite meals. I never seem to get tired of it! With the snow storm we’re supposed to get on the East Coast, I may just have to whip up a pot of this :) Thanks!

    • Reply
      February 8, 2013 at 5:40 pm

      This is our exact plan as well :) ENJOY IT!

  • Reply
    February 8, 2013 at 11:59 am

    So excited to make this! Heading to the grocery store on my lunch break up to pick up the goods :-)

    • Reply
      February 8, 2013 at 5:43 pm

      let me know what you think :)

  • Reply
    March 1, 2013 at 9:39 am

    Can’t wait to try this:-)

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