Staff member
Chunky meal of a soup.

5 or 6 large potatoes, peeled and cubed
2 leeks cut into round slices
3 carrots, roughly chopped
5 celery sticks, cut onto chunks
1 cup of dried pearl barley
2 heads of swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach),
enough water to cover
Salt and pepper to taste

Place all your vegetables except the chard in a large pan with the barley.
Cover well with water, boil and simmer until everything is cooked.
Add the chard and salt and cook for another 5 minutes.