Veggie Barley Soup – 2 Smartpoints

Veggie Barley Soup – 2 Smartpoints

Learn how to make Vegetable barley soup & see the Smartpoints value of this great. Look for barley in the grocery aisle by rice. It is very economical and tasty, and you’ll be amazed at how filling this soup is.

Servings 6 | Serving size is 1: 1/2 cups = 2 sp

Ingredients

• ²⁄₃ cup carrot, sliced
• ¹⁄₂ cup onion, diced
• ¹⁄₂ cup celery, sliced
• 2 garlic cloves
• 1 tablespoon tomato paste
• 6 cups fat-free chicken broth
• 2 cups green cabbage, chopped (about 1/4 head)
• ¹⁄₂ teaspoon dried basil
• ¹⁄₂ teaspoon dried thyme
• ¹⁄₃ cup barley, uncooked
• 1 zucchini, sliced
• ¹⁄₂ cup fresh parsley, chopped

Directions

1. Spray a large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened – add garlic for the last minute.
2. Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
3. Stir in broth, cabbage, herbs, and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
4. Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

Nutrition Info

• Serving Size: 1 (337 g)
• Servings Per Recipe: 6
• Calories 75.1
• Fat 0.9 g
• Saturated Fat 0.1 g
• Carbohydrate 14.3 g 
• Fiber 3.8 g
• Sugars 3.8 g
• Protein 3.9 g 
• 2 Smartpoints