posted by BonBon 10-13-98 9:35 PM
from Richard Simmons' October 1998 Newsletter
Vegetable Barley Soup (Makes 6 Servings)
3 cans (14-1/2 oz. each) fat-free, reduced-sodium chicken broth
4-1/2 cups water
1 cup chopped onion
1/2 cup pearl barley
2 tsp. minced garlic
1 medium sweet potato (about 8 oz.), peeled and cut in 1/2-inch chunks
1-1/2 cups sliced carrots
1 box (10 oz.) frozen chopped kale, not thawed
1 box (10 oz.) frozen green peas, not thawed
In a 3 or 4-qt. pot, bring the first 5 ingredients to a boil.
Reduce heat and simmer, uncovered, for 30 minuites.
Add the next 3 ingredients; return to a boil.
Reduce heat and simmer for 20-25 minutes, until the vegetable and barley are tender.
Stir in the peas and simmer for 1 minute, until peas are tender.
Per Serving (about 2 cups): 160 calories, 0 gm fat, 28 gm carbohydrate, 450 mg sodium, 12 gm fiber