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    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.

 

 

 


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