Old-Fashioned Vegetable-Barley Soup

Old-Fashioned Vegetable-Barley Soup
Old-Fashioned Vegetable-Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon olive oil

  • 1/2

    medium onion, chopped

  • 1/2

    medium rib of celery, chopped

  • 1

    medium garlic clove, minced

  • 1

    14.5-ounce can no-salt-added diced tomatoes, undrained

  • 1 1/2

    cups frozen mixed vegetables

  • 1 1/2

    cups low-sodium vegetable broth

  • 1

    cup chopped kale

  • 1/2

    cup water

  • 1/4

    cup uncooked quick-cooking barley

  • 1/2

    teaspoon dried basil, crumbled

  • 1/2

    teaspoon dried oregano, crumbled

  • 1/8

    teaspoon pepper

  • 1

    tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

Directions

About Heart Disease Know Your Risk Live Healthy Get Involved Share Your Story   Serves 4; 1 1/4 cups per serving Ingredients Cooking spray Nutrition Facts Calories 115 Total Fat  2.0 g Saturated Fat 0.5 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 1.0 g Cholesterol  1 mg Sodium 71 mg Carbohydrates 21 g Fiber 4 g Sugars  6 g Protein 5 g Dietary Exchanges 1 starch, 1 vegetable Preparation Lightly spray a Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat for 3 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender. Sprinkle with the Parmesan. Cook’s Tip: Look for bags of washed and chopped kale in the produce section of your supermarket © American Heart Association

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