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Tomato-Barley Soup

Photo: Plamen Petkov
Prep time 15 mins
Cook time 50 mins
Yield Makes 4 servings (serving size: about 1 1/3 cups soup, 1/2 cup cooked barley)


  • 1/2 cup pearl barley
  • 1 tablespoon extra-virgin olive oil
  • 1 zucchini (6 oz), halved lengthwise and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 pound tomatoes, cut in chunks
  • 2 (14.5-oz) cans low-sodium chicken broth
  • 1/2 teaspoon salt
  • 3/4 cup thinly sliced basil, divided
  • 1/2 ounce shaved Parmesan cheese

Nutrition Information

  • calories 177
  • fat 5.1 g
  • satfat 1.2 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 7 g
  • carbohydrate 27 g
  • fiber 6 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 420 mg
  • calcium 82 mg

How to Make It

  1. Boil barley in a large pot of water until tender but still chewy (40 minutes). Drain.

  2. Meanwhile, in large pot, heat oil over medium heat. Add zucchini and garlic; cook until zucchini begins to soften (2 minutes). Add tomatoes, broth, salt, and 1/2 cup basil; bring to a boil. Boil until the tomatoes have softened (7 minutes).

  3. Divide the soup among 4 bowls. Add barley and remaining 1/4 cup basil; top with Parmesan, and serve.

Cook's Notes

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