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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson Ingredients:
1 1/2 teaspoons olive oil |
2 garlic cloves, minced |
1/2 cup chopped leeks or 1/2 cup onion |
1 celery rib, chopped |
1 carrot, peeled and chopped |
1/2 cup barley |
6 cups reduced-sodium fat-free chicken broth |
1 cup sliced mushrooms (cremini) |
1/2 cup green beans, trimmed and cut into 1-inch pieces |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried sage |
Directions:
1. Heat the oil in a soup pot over low heat.
2. Saute the garlic, leeks, and celery in the oil.
3. Keep the pot covered; cook until the leeks are soft and golden.
4. Add the remaining ingredients; bring the soup to a boil.
5. Decrease heat to a gentle simmer and cook, covered, for 1 hour.
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