Description
Tomato Barley Soup with baby greens. Healthy comfort food at its best!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 1 (24 ounce) can whole tomatoes with basil, with juices
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning blend
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups low-sodium chicken broth
- 1 cup pearled barley
- 3 cups mixed baby greens (such as spinach, kale, and chard–or just use one)
Instructions
- In a large stock pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until soft, about 5-8 minutes. Add the garlic and cook another minute. Add the tomatoes, tomato paste, Italian seasonings, salt, pepper, and chicken broth. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
- Use an immersion blender and blend until the mixture is smooth. (Or transfer to a blender, in batches if necessary, and blend, and then return the soup to the pot) Add the barley and bring the soup to a boil again. Reduce the heat and simmer until the barley is tender, about another 30 minutes. Stir in the greens and cook a minute or so until they are wilted. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 5.1g
- Sodium: 511mg
- Fat: 4.5g
- Carbohydrates: 21.8g
- Protein: 9.1g