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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)
Photo: Plamen Petkov

How to Make It

Step 1

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

Step 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).

Step 3

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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