Vegetable Barley Soup
Soup is great because you can make a lot when you have time and freeze it in smaller portions so that you always have a quick home-cooked meal on hand. You can even take the frozen soup with you if you have access to a microwave to reheat it. Plus, it is chock-full of vegetables and pretty low in calories.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Trim and discard the ends of the celery, cut into 1/4-inch-thick slices, and place in a large saucepan. Peel the carrots, cut into 1/4-inch-thick slices, and add to the saucepan. Peel the potatoes, cut into 1/2-inch cubes, and add to the pan. Add the bouillon cubes and water to the pan and bring to a boil. Stir in the barley and cook over medium heat for 30 minutes.
Step 2
Meanwhile, trim and discard the ends of the green beans and cut into 1-inch pieces. Add the green beans and the corn with its liquid to the pan and cook for 10 to 12 minutes, or until the beans are tender. Season with salt and pepper and serve.
food for thought
Step 3
Barley may have been cultivated longer than any other grain in the world—though rice is another contender for this distinction. Barley is similar to pasta in calories, protein, vitamin, and mineral content; however, it is three times as high in dietary fiber. It has also been shown to lower cholesterol levels.
