Two-Tomato Soup with Barley

Cooking Light
4 servings (serving size: 1 1/4 cups)

Ingredients

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2 teaspoons olive oil
2 cups sliced mushrooms
1/2 cup chopped onion
3 cups water
2 tablespoons diced sun-dried tomato, packed without oil
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon ground allspice
1/8 teaspoon pepper
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1/3 cup uncooked quick-cooking barley

Preparation

Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and sauté 4 minutes or until tender. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until barley is tender.

Created date

May 2004

Nutritional Information

Calories 124
Caloriesfromfat 20 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 23.2 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 222 mg
Calcium 50 mg