As soon as it becomes cooler outside, I no longer want a crunchy, cold, raw salad. I want to get my veggies from a nice warm soup. I used to be in Weight Watchers years ago, and they had a recipe for a vegetable soup that was zero points. That's how this recipe started out, but I have changed so many things about it that I can now call this my own. It's easy, especially because I use a bag of frozen veggies. But still very delicious, extremely nutritious, beautiful, versatile, and hot. Also good for the cold I can feel coming on! Measurements are estimates, as I usually don't measure and I do it differently all the time. This time I threw in some kale and mushrooms, and that was a great idea.
Vegetable Barley Soup
2 tbsp olive oil (or coconut oil works well too)
3 cloves garlic, minced
1 small onion, chopped
6 cups water or vegetable broth (I used a no-chicken broth base)
1/2 bag frozen mixed vegetables (peas, carrots, corn, green beans)
5-6 white mushrooms, sliced
1/4 cup Quick Barley (just a guess)
chopped kale
dried herbs of choice (I used basil and parsley)
Saute the onion and garlic in oil until soft. Add the broth and bring to a boil. Turn down the heat, add the veggies, mushrooms, herbs, and barley. Simmer for a while -until veggies are tender and barley is cooked. Add as much kale as you would like and mix it in. Simmer a while longer until kale is wilted.
I am now wishing I would have made a double batch because it was so tasty.
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