Vegetable Barley Soup

Yield: 8 Servings | Serving Size: 1 cup

Cost/Serving: $0.75

Ingredients:

1 Tablespoon vegetable oil

1 cup chopped onion 

1 cup chopped carrot

1/2 cup chopped celery

1/2 cup uncooked pearl barley 

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can white northern pinto beans, rinsed and drained 

6 cups water

2 cubes or teaspoons vegetable or chicken bouillon

1 Tablespoon Italian seasoning

1 bay leaf (optional)

Directions:

1. In a 3 quart or larger pot, cook vegetable oil, onions, carrots, and celery over medium heat, stirring often, until onion has softened.
2. Add barley and stir. Add tomatoes, drained beans, water, and bouillon. Add bay leaf (if using).
3. Bring to a boil. Reduce heat to low to simmer. Cover pot and gently cook soup for about 1 hour or until barley is soft.
4. Add chopped cabbage and season to taste with salt and pepper. 
5. Let cook for 5 to 10 minutes to wilt cabbage. Remove bay leaf before serving. Serve hot.

Slow Cooker Variation

1. In a 3-quart pot, cook vegetable oil, carrot, and celery over medium heat, stirring often, 3 to 5 minutes.
2. Stir in the barley. Add tomatoes, drained beans, bouillon, and bay leaf (if using).
3. Transfer mixture to slow cooker; add cabbage and 4 cups of water.
4. Set slow cooker to LOW and cook for 6 to 8 hours. Season to taste with salt and pepper and serve hot. 

Nutrition Facts: Servings 8, Serving size: 1 cup
Amount per serving: Calories 160, Total Fat 2.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 330mg, Total Carbohydrates 28g, Dietary Fiber 7g, Total Sugar 4g (Incl. 0g Added Sugars), Protein 7g

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