1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 1/2 cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth or vegetable stock (for vegetarian soup)
1/4 cup uncooked barley
1/8 teaspoon ground black pepper
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
- Total Fat
- Total Carbs
- Dietary Fiber