Weight Watchers Veggie Barley Soup (1 Pt. for 1 Cup)

5.0(12)

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.

by CookinDiva·published 2007-01-07

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Lunch/Snacks

Servings

1 cup, 6 serving(s)

Total time

prep 20 min

Calories / serving

75 kcal

Ingredients (12)

serves

2/3 cup carrot, slicedcarrot
1/2 cup onion, dicedonion
1/2 cup celery, slicedcelery
2 garlic clovesgarlic
1 tablespoon tomato pastetomato-paste
6 cups fat-free chicken broth
2 cups green cabbage, chopped (about 1/4 head)cabbage
1/2 teaspoon dried basilbasil
1/2 teaspoon dried thymethyme
1/3 cup barley, uncookedbarley
1 zucchini, slicedzucchini
1/2 cup fresh parsley, choppedparsley

Instructions (4 steps)

01Spray 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.
02Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
03Stir 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.

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Rich recipe — supports nutrition-aware planning.