Barley & Potato Soup

By barbsjustagirl

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

Ingredients

• 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

Preparation

Step 1

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.