Barley-Vegetable Soup
Barley-Vegetable Soup is an impressive dinner. Made with 1/2 c. pearl barley, washed, 2 qt. homemade chicken stock or 3 (10 3/4 oz. each) cans chicken broth, strained plus 3 cans water, 1 small onion, cut into fourths, 1 carrot, cut into thirds and 1 stalk celery, cut into 1-inch slices, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil.
Reduce heat; cover and simmer for about 1 hour or until barley is tender.
Add sliced carrots, celery, zucchini and chopped onion and cook until tender.
Add spinach a few minutes before serving.
Makes nine 1-cup servings.
Per serving
100 total calories; trace sat-fat calories.
π· Perfect Pairings
Complete your meal with these
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