Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Hearty Vegetable-Barley Soup




Source of Recipe


Peggy


List of Ingredients




• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 bunch leeks (1 lb.), green tops removed, white part only sliced
• 2 medium portobello mushrooms (8 oz.), diced
• 4 cans (14-1/2 oz. each) fat-free chicken or vegetable broth
• 5 medium carrots, cut into 1-1/2x1/4-inch strips
• 1/4 teaspoon dried thyme
• 1/8 teaspoon freshly ground black pepper
• 2 cups peeled and diced butternut squash
• 1 medium zucchini, diced
• 1 large bunch spinach (1 lb.), stems removed and leaves chopped
• Freshly grated Parmesan cheese, (optional)
• 1/2 teaspoon salt



Recipe




1. Cook barley according to package directions.

2. Meanwhile, heat oil in Dutch oven over medium-low heat. Cook leeks 10 minutes, stirring occasionally, until softened. Add mushrooms and cook 5 minutes more. Add broth, carrots, salt, thyme and pepper. Bring to simmer over medium-high heat. Reduce heat to medium and stir in squash and zucchini; simmer 8 to 10 minutes or until vegetables are tender. Stir in spinach and barley; continue simmering until spinach wilts. Serve with Parmesan cheese, if desired.
Makes 6 servings.