Barley Soup
Easy and delicious, this barley soup is a great idea for a cold day.
Ingredients
1 tsp olive oil
1/2 medium onion, chopped
1 medium rib celery, chopped
1 medium garlic clove, minced
1 can no-salt diced tomatoes
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 tsp dried basil
1/2 tsp dried oregano
1/8 tsp pepper
1 tbsp shredded or grated parmesan cheese
Instructions
1
Heat a large pot on the stove and the olive oil. Sauté the chopped onions, celery and minced garlic for about 3 minutes.
2
Add the remaining ingredients and bring to a boil, reducing to a simmer. Continue cooking for about 10 minutes to finish cooking the barley.
3
Serve with your favorite whole wheat rolls and enjoy!
Tags:
American Heart AssociationBarley SoupChef BryanCooking with Chef BryanDinner IdeasHealthy CookingKUTV
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