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Two-Tomato Soup with Barley

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.