Vegetable Barley Soup

Yield: 8 servings ? Serving: 1 cup

1 Tablespoon vegetable oil

1 cup chopped onion

1 cup chopped carrot

? cup chopped celery

? cup uncooked pearl barley

1- 14.5 ounce can diced tomatoes

1- 15 ounce can white northern or pinto beans, rinsed and drained

6 cups water

2 cubes or teaspoons vegetable or chicken bouillon

1 bay leaf (optional)

2 cups chopped cabbage

Salt and pepper to taste

  1. In a 3 quart or larger pot, cook vegetable oil, onions, carrots and celery over medium heat, stirring often, until onion has softened.

  2. Add barley and stir. Add tomatoes, drained beans, water and bouillon. Add bay leaf (if using).

  3. Bring to a boil. Reduce heat to low to simmer. Cover pot and gently cook soup for about 1 hour or until barley is soft.

  4. Add chopped cabbage and season to taste with salt and pepper.

  5. Let cook for 5 to 10 minutes to wilt cabbage. Remove bay leaf before serving. Serve hot.

Slow Cooker Variation:

  1. In a 3-quart pot, cook vegetable oil, carrot and celery over medium heat, stirring often, 3 to 5 minutes.

  2. Stir in the barley. Add tomatoes, drained beans, bouillon and bay leaf (if using).

  3. Transfer mixture to slow cooker; add cabbage and 4 cups of water.

  4. Set slow cooker to LOW and cook for 6 to 8 hours. Season to taste with salt and pepper and serve hot.

PER SERVING: CALORIES 162 ? FAT 2 G ? PROTEIN 7 G ? CARBOHYDRATE 30 G ? FIBER 9 ? GOOD SOURCE OF VITAMIN A, VITAMIN C AND IRON