Ingredients

• 2 tablespoons cooking oil
• 2 cups sweet onions (sliced)
• 1/2 cup barley
• 42 ounces vegetable broth (organic)
• 1 cup baby carrots (fresh and chopped)
• 5 ounces frozen spinach
• 15 1/2 ounces chickpeas
• 8 1/4 ounces pineapple chunks (and juice)
• 1 teaspoon sesame oil (to taste)
• 1 tablespoon soy sauce (to taste)
• 1 dash pepper (to taste)

Instructions

1. In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.

2. When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.

3. Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).

4. Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.

5. Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.

6. Uncover dutch oven.

7. Add pineapple and juice to the soup.

8. Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.

9. Serve and enjoy!