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Tomato-Barley Soup with Broccoli
Quick-cooking barley shaves 20 to 25 minutes off the cooking time of this soup.
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, halved lengthwise and thinly sliced
  • 2/3 cup quick-cooking barley
  • 3 cups water
  • 1 cup chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon marjoram or oregano
  • 4 cups small broccoli florets

1. In a nonstick Dutch oven, heat oil over low heat. Add the onion and garlic, and cook, stirring occasionally, until the onion and carrots are tender, about 10 minutes.

2. Add the barley, stirring to coat. Stir in the water, broth, tomatoes, salt, pepper, and marjoram. Bring to a boil, reduce the heat to a simmer, cover, and cook until the barley is tender, about 20 minutes.

3. Stir in the broccoli and simmer uncovered until the broccoli is tender, about 5 minutes.


Nutritional Information
Per serving: 163 calories, 5.3g total fat (.9g saturated), 1mg cholesterol, 7g dietary fiber (1g soluble), 27g carbohydrate, 6g protein, 856mg sodium.
Good source of: beta carotene, fiber, folate, niacin, potassium, thiamin, vitamin B6, vitamin C, vitamin E.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50