Nutritious, Vegetable Barley Soup
Ingredients
- 8 cups vegetable broth, see shopping tip
- 2 cups water
- ½ cup pearl barley, see shopping tip
- 2 bay leaves
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon dried thyme
- 2 teaspoons fresh garlic, minced
- ½ teaspoon dried sage
- ¼ teaspoon ground cumin
- 1½ cups onions, chopped
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 2 cups fresh spinach, packed
- 1 cup fresh corn, cut from the cob (about 2 cobs) or frozen corn kernels
- Fresh ground pepper, to taste
Instructions
- In a large pot, add the broth, water, barley, bay leaves, soy sauce, thyme, garlic, sage and cumin. Bring to a boil. Reduce heat to simmer, cover and cook for 1 hour.
- Stir in onions, carrots, zucchini and yellow squash. Cover and simmer until vegetables are tender about 25-30 minutes.
- Stir in spinach and corn. Add fresh ground pepper, to taste. Remove from heat and discard bay leaves.
- Serve at once or store in the fridge. This soup freezes great.
Nutrition
Serving: 1cupCalories: 74kcalCarbohydrates: 16gProtein: 2gSodium: 475mgFiber: 3.4gSugar: 2gPlus Points: 2