Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.
Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
2
Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
3
Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
4
Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.
For a WW recipe, this is awesome!!!! I used a seasoned chicken bullion cubes & also threw in a few fresh chopped green beans. Hubby even had a second helping of it. This is a keeper and a great way to start the New Year! Thanks for sharing.
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I didn't expect this to be so good with so few herbs. I did use Italian seasoning instead of the listed ones and doubled the garlic. This is very good and I'll be eating it all week. Thanks!!
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A delicious soup - hard to believe it is a low calorie, low fat soup! I love it and have made it a few times.
I don't know what chef #429762 did wrong - hard to believe it was the same soup.
A lovely soup, great tasting, filling and delicious. Thank you.
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