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. Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007 |