Old-Fashioned Vegetable-Barley Soup

This quick and easy vegetarian soup, packed with vegetables and a whole grain, can be on your table in about 30 minutes on a chilly day.

This quick and easy vegetarian soup, packed with vegetables and a whole grain, can be on your table in about 30 minutes on a chilly day.

Ingredients

Tip: Click on step to mark as complete.

Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.

Old-Fashioned Vegetable-Barley Soup

Calories

129 Per Serving

Protein

6g Per Serving

Fiber

5g Per Serving

Dietary Exchanges
1 starch, 2 vegetable

Tip: Click on step to mark as complete.

Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.