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2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, chopped
2 large stalks of celery, sliced
One 15-ounce can tomato sauce OR diced or crushed tomatoes
Two 32-ounce boxes vegetable or chicken broth
3 large carrots, sliced
2 medium zucchini, yellow crook neck, etc - diced
4 medium sized waxy potatos (red or white), chunked
One 14-ounce can green beans, drained, OR 2 cups frozen
1 cup frozen corn (Trader Joe's roasted is fab!)
One (approx 9-ounce) box frozen chopped spinach
1 cup frozen shelled edamame
2 tablespoons pearl barley
1 teaspoon salt (may need more, depending on your taste)
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Few dashes cayenne pepper
In a large stockpot, over medium heat, add the olive oil, onion, garlic, and celery. Cook for 5 minutes, or until onion is beginning to soften.Pour in the tomato sauce (or diced or crushed, undrained) and broth. Add in vegetables until it's as "thick" as you like it. I use them ALL in the amounts written!
Add barley, salt, cumin, sugar, pepper, and cayenne. Stir well, and cover, bring to a boil. Reduce heat to low and simmer for an hour or until veggies are tender.
Makes A LOT! I don't know...probably ten really good sized servings. Let's go with that. It's all vegetables and a little oil - shouldn't even have to count the calories!!
Per Serving: 162 Cal; 7 g Protein; 5 g Tot Fat; 26 g Carb; 7 g Fiber; 19 g NET carbs; 6 g Sugar; 519 mg Sodium