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Makes 4 1-1/4 cup servings.
Recipe from American Heart Association. Ingredients Cooking spray 1 teaspoon olive oil 1/2 medium onion, chopped 1 medium rib of celery, chopped 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 1/2 cups frozen mixed vegetables 1 1/2 cups low-sodium vegetable broth 1 cup chopped kale 1/2 cup water 1/4 cup uncooked quick-cooking barley 1/2 teaspoon dried basil, crumbled 1/2 teaspoon dried oregano, crumbled 1/8 teaspoon pepper1 tbsp + 1 tsp shredded or grated Parmesan cheese Nutrition Calories 129 Fat 2g Cholesterol 1mg Sodium 78mg Carbs 24g Fiber 5g Protein 6g |
Directions
- Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds.
- Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
- Ladle into soup bowls. Sprinkle with the Parmesan.
