Barley Soup

Recipe by: Gatherings & Celebrations

4.5 Points Per Serving

1 pound asparagus stalks (not tips)

2 tablespoons olive oil

2 leeks, white parts plus an inch of green, well rinsed and cut into thin half-moon slices

1 cup diced carrots

8 cups chicken broth

1 cup barley

1 medium zucchini, diced

1 1/2 cups chopped Swiss chard or any dark leafy green of your choice

1/4 cup roughly chopped fresh flat-leaf parsley leaves

1/3 cup freshly grated Parmesan cheese

Peel the asparagus stalks with a vegetable peeler to remove their tough fibrous skin. Cut the cleaned stalks into 1/2-inch pieces.

Heat the olive oil in a medium soup pot. Over medium-low heat, cook the asparagus, leeks, and carrots, without browning, for about 7 to 10 minutes.

Pour in 6 cups of the chicken broth and bring to a boil. Add the barley and simmer for about 25 to 30 minutes, or until the grain is tender. When ready to serve, add the remaining chicken broth, bring to a simmer and add the zucchini, Swiss chard, and parsley, and simmer for 4 or 5 minutes, until the zucchini is cooked through. Serve in warm bowls with the cheese sprinkled on top.

Makes 6 servings

Facts per Serving Calories: 265 Fat: 7g Carbohydrates: 34g Cholesterol: 4mg Sodium: 370mg Protein: 17g Fiber: 9g % Cal. from Fat: 24% % Cal. from Carbs: 51%