Barley Vegetable Soup

In '1,000 Lowfat Recipes' by Terry Blonder Golson

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons olive oil
• 2  garlic cloves, minced
• 1⁄2 cup  chopped leeks or 1⁄2 cup onion
• 1  celery rib, chopped
• 1  carrot, peeled and chopped
• 1⁄2 cup barley
• 6  cups  reduced-sodium fat-free chicken broth
• 1  cup  sliced mushrooms (cremini)
• 1⁄2 cup green beans, trimmed and cut into 1-inch pieces
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried sage

Directions

1. Heat the oil in a soup pot over low heat.
2. Saute the garlic, leeks, and celery in the oil.
3. Keep the pot covered; cook until the leeks are soft and golden.
4. Add the remaining ingredients; bring the soup to a boil.
5. Decrease heat to a gentle simmer and cook, covered, for 1 hour.