Menu Enter a recipe name, ingredient, keyword...

Vegetable Barley Soup

By

Packed with fiber, vegetables. The cheese and basil add a punch.
Weight Watcher points are 2 per 8oz serving

Google Ads
Rate this recipe 4.4/5 (50 Votes)

Ingredients

  • 2 tsp EVOO
  • 2 large carrots, diced
  • 1 medium onion, chopped
  • 3 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 small zucchini, diced
  • 5 cups reduced sodium chicken broth
  • 1-14 1/2 oz can diced tomatoes (with spicy jalapeno)
  • 1/2 cup uncooked pearl barley
  • 8 oz fresh mushrooms, coarsely chopped
  • Salt & fresh ground pepper
  • 1/2 cup fresh basil, slivered
  • Grated Parmigiano Reggiano Cheese

Details

Preparation

Step 1

Heat oil in a large saucepan over medium high heat. Add carrots, onion, zucchini and celery. Cook stirring occasionally, until onion is light golden.
Stir in garlic and cook, stirring around 2 minutes.
Add chicken broth and tomatoes and bring to a boil over high heat. Add barley, mushrooms and fresh ground pepper and salt. Reduce heat to medium-low, cover and simmer, stirring occasionally until barley is almost tender around 45 -50 minutes. Season to taste with salt & pepper. Remove from heat and add basil.
When serving, sprinkle some grated Parmigiano Reggiano on top. (may need additional chicken broth when reheating).

You'll also love

Review this recipe

Butternut Squash Soup Moroccan Minestrone Soup