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Ingredients
- 2 cups pearled barley
- 2 Tbs. olive oil
- 2 cups chopped onion
- 6 carrots, cut into 1/4" dice
- 2 (10oz.) containers sliced fresh white or cremini mushrooms
- 4 cloves garlic, minced
- 8 cups reduced-sodium beef or vegetable broth
- 2 (14.5-oz) cans unsalted diced tomatoes
- 2 Tbs. tomato paste
- 1 Tbs. Worcestershire sauce
- 1 tsp. balsamic vinegar
- 1 tbs. dried thyme
- 1 tbs. kosher salt
- 1/4 tsp. ground black pepper
- 6 cups baby spinach or finely chopped kale
Preparation
Step 1
Cook barley per package directions. While barley is cooking, heat olive oil in a large stockpot over medium-low heat. Add onion and carrots, sauté 5 minutes. Add garlic, sautéing 1 minute. Add broth, diced tomatoes and paste, Worcestershire sauce, vinegar, thyme, salt and pepper, bring to a low boil. Lower heat and simmer 20-25 minutes, or until carrots are tender. Add greens and cooked barley. Stir well, remove from heat and serve. Makes 8 large three-cup servings. Per serving
Servings: 8 Fat: 6g (1g sat)
Calories: 277 Chol: 0 mg
Protein: 15g Carbs: 61g