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Broccoli And Barley Soup
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- #77342
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, thinly sliced
2/3 cup quick-cooking barley
3 1/2 cups water
1/2 cup chicken broth
1 can (14.5 ounce size) no-salt-added stewed tomatoes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
4 cups small broccoli florets
directions
In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat.
Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.
added by
77mc
nutrition data
276 calories, 7 grams fat, 47 grams carbohydrates, 9 grams protein per serving.
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