- 6 cups water
- 1 tablespoon low-sodium, fat-free beef bouillon powder
- 1/2 cup pearled barley
- Vegetable cooking spray
- 2 cloves garlic, minced
- 1 cup sliced leek
- 1 cup sliced fresh carrot
- 1 cup sliced celery
- 2 cups sliced fresh mushrooms
- 1 teaspoon herbes de Provence
- 1/2 teaspoon black pepper
In a large pot, combine 3 cups of the water with the beef bouillon powder and pearled barley. Bring to a boil and cover. Reduce heat and simmer for 30 minutes, until barley is softened. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat. Sauté garlic, leek, carrot, and celery until crisp-tender. Stir in mushrooms and continue to sauté until mushrooms are tender. Set aside until barley is softened. Add sautéed vegetables to large pot with barley and additional 3 cups water, herbes de Provence, and black pepper. Cook an additional 20–30 minutes until vegetables are tender and the consistency is thickened slightly. (You may need to replace some water lost by evaporation—this recipe should make 2 quarts of soup.)
Yield: 8 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 63, Carbohydrates: 14 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 54 mg, Fiber: 3 g
Exchanges per serving: 1/2 starch, 1 vegetable. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.