Tomato & Barley Soup

Serves 5-6
Serving size 1 cup
Add to the stock pot:
2 cups vegetable stock
1 can stewed tomatoes, diced
1 cup tomato sauce
1 onion, sliced ¼” thick
5 cloves, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon sea salt
Vegetables added later:
¼ cup zucchini, sliced
¼ cup corn
¼ cup broccoli, chopped
½ cup fresh spinach
1 cup barley, cooked
10 basil leaves
Precook the barley until it is soft then allow it to cool down. In a stock pot, add the diced tomatoes and the vegetable stock. Bring the soup to a simmer for about 25-30 minutes or until onions & garlic become soft. In a blender blend until smooth and return to pot. Reheat until hot, then add the vegetables and barley simmer for 10 minutes until the vegetables are soft serve & garnish with basil leaf.
Per serving: 112 calories, 4 grams fat, 5 grams protein, 19 grams carbohydrates, 2 grams dietary fiber.