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Tomato-Barley Soup

Health SEPTEMBER 2012

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

Ingredients

  • 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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 5.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 7g
  • Carbohydrate: 27g
  • Fiber: 6g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 420mg
  • Calcium: 82mg
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Tomato-Barley Soup recipe

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