Tomato Barley Soup
Serve with crusty French bread.
1 cup onion (diced)
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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