Servings: 5
Serving size: 1 cup
4 cups vegetable stock
1 cup barley, cooked
½ cup zucchini, diced
½ cup yellow squash, diced
1/4 cup red onion, sliced ¼”
½ cup broccoli florets, chopped small
½ cup stewed tomatoes, diced
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
¾ teaspoons sea salt
2 tablespoon corn starch + 2 tablespoon water, mix to make slurry
Start by cooking barley by following cooking directions on your package of barley. In a stock pot, add vegetable stock and seasonings. Bring to a boil then reduce to a simmer. Add cornstarch slurry to soup until it begins to thicken. Add vegetables and barley and simmer for 5-10 minutes. Serve hot.
Per serving: 141 calories, 1 grams fat, 4 grams protein, 14 grams carbohydrates, 5 grams dietary fiber