Barley Vegetable Soup

What a great way to warm up a winter's day and be good to your heart and waistline at the same time!

Don't feel you have to follow this recipe to a "T." Use any vegetable you love. And if you want to increase quantities, go for it! For example, if you like the sweet licorice flavor of fennel, add more. Use the entire bulb. You can even add fennel's green, lacy fronds to your soup. 

Healthy Barley Vegetable Soup Recipe

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Barley Vegetable Soup
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Rating: 4.33
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If you want a snack or meal idea that's both filling and slimming, you really can't beat this Barley Vegetable Soup. Plus, research has found that barley helps lower cholesterol levels. And you'll love barley's slightly nutty, earthy flavor.
Servings Prep Time Cook Time
101-cup servings 40minutes 55minutes
Servings Prep Time
101-cup servings 40minutes
Cook Time
Servings: 1-cup servings Units:
Servings: 1-cup servings Units:
  1. In a large stockpot, combine all ingredients.
  2. Bring to boil over high heat. Reduce heat and simmer until vegetables are tender, about 45 minutes.
  3. Puree about one-fourth of the soup in a food processor or blender, then combine with rest of soup.
Recipe Notes

* To prepare the fennel bulb, cut the stalks off the bulb to create a neat “package.” Trim base of bulb and remove core and any discolored or tough outer leaves.

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