{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Vegetable and white bean soup with barley",
 "description": "A vegan lunch soup of cabbage, carrots, celery and green beans, with white beans and whole-grain barley to make it a meal.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H35M",
 "recipeIngredient": [
  "2 tbsp olive oil",
  "1 large onion, diced",
  "3 medium carrots, sliced into thin rounds",
  "3 medium celery ribs, sliced",
  "1 tsp garlic powder",
  "1 tsp dried thyme",
  "1 tsp dried oregano",
  "2 tbsp no-salt-added tomato paste",
  "¾ cup hulled barley, rinsed",
  "8 cups water",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "2 bay leaves",
  "3 cups chopped green cabbage",
  "1 cup green beans, cut in ½-inch pieces",
  "1 can (15 oz) low-sodium great northern beans, drained and rinsed",
  "3 cups loosely packed baby spinach",
  "¾ tsp salt",
  "½ tsp black pepper",
  "2 tbsp cider vinegar",
  "¼ cup chopped fresh parsley"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Warm the oil in a big pot on medium. Add the onion, carrots and celery and stir them around for 8 minutes, until the onion goes soft and clear."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, thyme, oregano and tomato paste. Cook 1 minute, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Add the barley, the water, the tomatoes with their juice and the bay leaves. Bring it to a boil, then lower the heat to a gentle bubble and set the lid on, cracked open."
  },
  {
   "@type": "HowToStep",
   "text": "At 5,300 ft water boils near 203 °F, so hulled barley takes about 60 to 65 minutes instead of 45 to 50. Stir every 15 minutes. It is ready when a grain is tender with a little chew."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the cabbage, green beans and the drained, rinsed beans. Keep it bubbling 10 minutes, until a green bean bites soft."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the spinach and let it wilt, about 1 minute. Off the heat, take out the bay leaves and stir in the salt, pepper, vinegar and parsley. Taste: add a little more vinegar before more salt."
  },
  {
   "@type": "HowToStep",
   "text": "The barley keeps drinking the broth, so thin leftovers with a splash of water when you reheat. Cool in shallow containers within 2 hours, then refrigerate. Reheat to a boil, stirring. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "232 kcal",
  "proteinContent": "8.8 g",
  "carbohydrateContent": "39.8 g",
  "fatContent": "5.7 g",
  "saturatedFatContent": "0.9 g",
  "sugarContent": "8.0 g",
  "sodiumContent": "436 mg",
  "fiberContent": "11.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/vegetable-soup.jpg",
 "imageAlt": "Vegan soup of cabbage, carrots, celery and green beans with white beans and whole-grain barley, tomato and spinach, parsley, in a bowl",
 "url": "https://asharedpalate.com/vegetable-soup"
}