Tomato Barley Soup
Serve with crusty French bread.

Servings: 6

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
1 tablespoon olive oil
1/3 cup pearl barley
1 (14 ounce) petite diced tomatoes
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Heat the olive oil in a large pot. Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.

While they are cooking pour the barley into a dish with water to cover.

Add the tomatoes, broth, water, bay leaf, and pepper to the pot and bring to a boil, stirring occasionally.

Drain the barley and add to the pot. Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender). Add more water or broth if it thickens too much. Serve.

Per Serving: 112 Calories; 3g Fat (22.8% calories from fat); trace Saturated Fat; 5g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 507mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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