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Hearty Vegetable-Barley Soup




Source of Recipe


Peggy


List of Ingredients




� 1 cup pearl barley
� 2 tablespoons olive oil
� 1 bunch leeks (1 lb.), green tops removed, white part only sliced
� 2 medium portobello mushrooms (8 oz.), diced
� 4 cans (14-1/2 oz. each) fat-free chicken or vegetable broth
� 5 medium carrots, cut into 1-1/2x1/4-inch strips
� 1/4 teaspoon dried thyme
� 1/8 teaspoon freshly ground black pepper
� 2 cups peeled and diced butternut squash
� 1 medium zucchini, diced
� 1 large bunch spinach (1 lb.), stems removed and leaves chopped
� Freshly grated Parmesan cheese, (optional)
� 1/2 teaspoon salt



Recipe




1. Cook barley according to package directions.

2. Meanwhile, heat oil in Dutch oven over medium-low heat. Cook leeks 10 minutes, stirring occasionally, until softened. Add mushrooms and cook 5 minutes more. Add broth, carrots, salt, thyme and pepper. Bring to simmer over medium-high heat. Reduce heat to medium and stir in squash and zucchini; simmer 8 to 10 minutes or until vegetables are tender. Stir in spinach and barley; continue simmering until spinach wilts. Serve with Parmesan cheese, if desired.
Makes 6 servings.