Ingredients
3 Tbsp, of “Lime” Canary Island Garlic and Herb Olive Oil
1 large onion, chopped
4 cloves of garlic, smashed and chopped
1 gallon of vegetable stock “Low Sodium” or water
2 lbs of tomatoes, chopped
( use up your overripe tomatoes here)
1 cup of pearled barley
1 cup of basil leaves, chopped
Celtic Sea Salt and Pepper
Bunch of fresh spinach
Preparation
Heat the Canary Island Garlic and Herb Olive oil in your soup pot. Add onion and saute till transparent, then add garlic and saute till garlic starts to brown. Add tomatoes and stock (or water) and bring to a boil. Add barley, stir, lower heat to medium and cook 30 minutes, partially covered, till barley is done. Add Fresh spinach at the end and let wilt. When serving top with some of the fresh basil leaves and the Splash
