Hulled Barley Vegetable Soup

Yield: 8 servings
Calories: 102
Theme: Lunch
Rating:  This recipe has not been rated
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Ingredients

  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 rosemary twig
  • 1 clove garlic, finely sliced
  • 3/4 cup hulled barley
  • 4 cups low sodium vegetable broth
  • 1 can crushed tomatoes (28 oz)
  • 1 can beans, drained and rinsed (15 oz)
  • 2 cups kale, roughly chopped
  • Grated Parmesan

Directions

In a pot, sauté onions, carrots and celery with extra virgin olive oil. Add the rosemary, garlic and barley and continue cooking for about 3 more minutes.

Stir in the broth and bring to a boil. Once boiling, cover the pot, reduce heat and simmer on low for about 1 hour.

Add in the tomatoes and beans and cook another 15 minutes or longer, until the barley is soft. If using kale, stir it in the last 5 minutes of cooking. Serve topped with grated parmesan.

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