Ingredients
1 medium leek (white portion only), halved and thinly sliced1 cup chopped celery2 teaspoons olive oil4 garlic cloves, minced3/4 pound sliced fresh mushrooms1-1/2 cups chopped peeled turnips1-1/2 cups chopped carrots4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth1 can (14-1/2 ounces) diced tomatoes, undrained1 bay leaf1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1/4 teaspoon caraway seeds1 cup quick-cooking barley4 cups fresh baby spinach, cut into thin strips
Preparation
In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.
Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.
