Vegetable barley soup
2
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
8
Difficulty
Easy
This filling soup is packed with flavor and offers a mix of texture thanks to tons of vegetables and barley. Barley comes in two forms: hulled and pearled. Hulled barley has had the tough, inedible, outermost hull removed, but it still has the bran and endosperm layer. Pearled barley is polished to remove the bran and possibly the endosperm layer, leaving the grain behind. The result is a grain—though no longer a whole grain—that cooks more quickly and provides a satisfying chewy texture and nutty flavor. Fresh basil and salty Parmesan add a punch of great flavor. This soup keeps well. Store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Olive oil
2 tsp, extra-virgin
Carrots
1 large, diced
Uncooked onion
1 small, chopped
Celery
¾ cup(s), chopped, diced
Jarred minced garlic
4 tsp
Reduced sodium chicken broth
4 cup(s)
Water
1 cup(s)
Canned diced tomatoes
14½ oz, undrained
Uncooked pearl barley
½ cup(s)
Mushrooms
8 oz, cremini, thinly sliced (about 3 cups)
Black pepper
¼ tsp, freshly ground
Uncooked zucchini
1 small, diced
Fresh basil
½ cup(s), chopped
Shredded Parmigiano Reggiano cheese
4 Tbsp
