Soouuup! Everybody loves it. It’s a filling and an simple way to add more vegetables into your day. The barley in this recipe adds a great deal of fiber making you feel full with just 1 serving!
Yield
6 Servings
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes
Ingredients
1 yellow onion (peeled and diced small)
2 Tbsp olive oil
2 clv garlic (peeled and minced)
4 small carrots ((1/2 pound))
28 oz diced tomatoes
1 C pearled barley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
6 C low sodium vegetable broth
1 russet potato (peeled and cut in to small cubes)
1 C Frozen green beans
1 C frozen corn
1 C frozen peas
1 Tbsp fresh lemon juice
Chopped fresh parsley leaves (for garnish)
Instructions
- Heat oil in a pot over medium heat. Add onion and saute until soft and translucent.
- Add garlic and saute until fragrant, about 30 seconds.
- Add carrots, tomatoes, barley, basil, oregano, pepper, and vegetable broth.
- Stir to combine. Cover, turn heat up to medium high and bring to a boil. Turn heat down to medium low, cover and simmer soup for 30 minutes, stirring occasionally until barley is almost tender.
- Add potatoes and simmer another 10 minutes until potatoes are tender. Add frozen green beans, corn and peas and stir to combine. Simmer for 5 minutes.
- Add lemon juice and stir to combine. Taste and adjust seasonings. Serve with fresh parsley on top, if using. Enjoy!
Notes
Nutrition Info per serving:
Calories: 279, Saturated Fat: .9g, Sodium: 464.5mg, Added Sugars: 0g, Fiber: 11g