Barley & Potato Soup
If you want the truest whole-grain barley look for those labeled "hulled" or "hulless" meaning as much of the grain as possible is left intact.
225 calories, 1 gram fat, 6 g protein
- 10 cups low-sodium vegetable broth
- 1 cup dry pearled barley
- 1 lb red-skinned potatoes, quartered
- 1 cup sliced carrots
- 1 cup sliced fennel bulb
- 1 cup sliced leeks
- 1 pkg (5 oz) arugula
- 2 Tbsp chopped fresh dill
- 2 Tbsp. fresh lemon juice
- 1 tsp. kosher salt
- Black pepper to taste
- Lemon Zest
Boil broth and barley in a large pot over high heat. Once boiling reduce heat to medium and simmer 50-55 minutes.
Add potatoes, carrots,fennel and leeks and simmer until fork-tender, 15-20 minutes.
Stir in arugula, dill, lemon juice, and salt. Season soup with pepper and garnish each serving with lemon zest.