1 onion, chopped
2 stalks celery, chopped
8 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1/2 cup uncooked barley
1 medium red potato, cut in 1/2″ cubes
1 10-ounce bag baby spinach leaves
2 small zucchini, cut in 1/2″ chunks
1 16-ounce can chick peas
2 cups frozen green peas
1/2 cup chopped fresh basil or Italian parsley, or both
freshly ground black pepper, to taste
Combine the onion, celery, bouillon, oregano, cayenne and barley in a large pot. Bring to a boil, reduce the heat and simmer 30 minutes. Add the potato and cook 20-30 minutes more, or until the potato and barley are tender. Add the spinach and the zucchini, return to a boil, then reduce the heat and simmer about 5 minutes or until the zucchini is tender but not mushy. Add the chick peas and green peas and heat through. Ladle into serving bowls, garnish with the chopped basil or parsley, and pass the pepper mill.
6-8 servings
