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Vegetable Barley Soup
- 1 1/2 cups barley
- 1/4 cup olive oil
- 6 carrots, diced
- 6 stalks celery, diced
- 4 large onions, diced
- 4 parsnips, diced
- 1 kosher salt and black pepper
- 1 102-ounce can diced tomatoes (or four 28-ounce cans)
- 2 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
Directions:View on Real Simple
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