Barley Soup

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%