Barley Vegetable Soup With Garlic
This Barley Vegetable Soup With Garlic healthy, hearty winter soup will warm your bones. It can be made in advance and refrigerated; simply re-heat to serve.
- 3 Tbs. olive oil
- 1 yellow onion, peeled and coarsely chopped
- 4 large carrots, peeled and coarsely chopped
- 4 ribs celery, coarsely chopped
- 1 small fennel bulb, coarsely chopped
- 2 Tbs. chopped garlic
- 1/2 tsp. dried thyme
- 8 cups organic low-sodium chicken broth
- 1 cup pearl barley
- salt and pepper to taste
- Chopped fresh parsley for garnish
Combine onion, carrots, celery, fennel, garlic and thyme. Place in a food processor, and pulse until mixture is finely chopped but not pureed.
Heat olive oil in a large heavy-bottomed stock pot over medium hear. Add vegetable mixture and cook, stirring often, until onion are translucent, about 10 minutes.
Add broth, increase heat, and bring to a boil. Add barley, return to a boil; reduce heat to low. and gently simmer, stirring occasionally, for about an hour. Add salt and pepper to taste.
Ladle into large bowls, and garnish with a generous sprinkling of parsley.
Serve it with some crusty bread and a green salad.
Per serving: 245 Cal.
7 G protein
7 G total fat (1 G sat fat)
39 G Carb.
0 Mg Chol.
185 Mg sodium
9 G fiber
4 G sugars