Barley Vegetable Soup
"In '1,000 Lowfat Recipes' by Terry Blonder Golson"
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄2 teaspoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup chopped leeks or 1/2 cup onion
- 1 celery rib, chopped
- 1 carrot, peeled and chopped
- 1⁄2 cup barley
- 6 cups reduced-sodium fat-free chicken broth
- 1 cup sliced mushrooms (cremini)
- 1⁄2 cup green beans, trimmed and cut into 1-inch pieces
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried sage
directions
- Heat the oil in a soup pot over low heat.
- Saute the garlic, leeks, and celery in the oil.
- Keep the pot covered; cook until the leeks are soft and golden.
- Add the remaining ingredients; bring the soup to a boil.
- Decrease heat to a gentle simmer and cook, covered, for 1 hour.
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