Old-Fashioned Vegetable-Barley Soup

Serves 4; 1¼ cups per serving


Cooking spray

1 teaspoon olive oil

½ medium onion, chopped

½ medium rib of celery, chopped

1 medium garlic clove, minced

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1½ cups frozen mixed vegetables

1½ cups fat-free, low-sodium vegetable broth

1 cup chopped kale

½ cup water

¼ cup uncooked quickcooking barley

½ teaspoon dried basil, crumbled

½ teaspoon dried oregano, crumbled

1/8 teaspoon pepper

1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese


Lightly spray a Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat for 3 minutes, or until the onion is soft, stirring frequently. Stir in the garlic. Cook for 10 seconds.

Stir in the remaining ingredients except the Parmesan. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender. Just before serving, sprinkle with the Parmesan.

Cook’s Tip:

Look for bags of washed and chopped kale in the produce section of your supermarket.

This recipe is reprinted with permission from Favorite Family Recipes: 43 Dishes for a Healthy Soul. Copyright © 2014 by the American Heart Association. Published by Publications International, Ltd. Look for Favorite Family Recipes at ShopHeart.org, while supplies last.

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