Chunky Vegetable Barley Soup

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Chunky Vegetable Barley Soup

 

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves minced garlic

1 teaspoon basil

1/2 teaspoon thyme

2 carrots, diced

2 ribs celery, chopped

1 red pepper, chopped

48 ounces vegetable broth

3/4 cup quick-cooking barley

1/4 pound green beans, cut in 1 inch pieces

1 14.5 ounce can diced tomatoes

 

Heat the olive oil in a soup pot over medium high. Add the onion and garlic and

cook, stirring, 1 minute. Add the basil, thyme, carrots, celery and red pepper

and cook 3 minutes, stirring occasionally. Add the broth and bring to a boil.

Add the barley and return to a boil. Cook 5 minutes; add the green beans and

tomatoes and simmer 10 minutes, or until the barley is tender. Season to taste

with salt and pepper.

Makes 4 servings.

Calories 207, Fat 4 g, Carbs 38 g, Sodium 1071 mg, Fiber 7 g.