Easy, Filling, Veggie Soup

Make this ahead of time and keep it in the fridge to heat up for a quick, delicious lunch or dinner.  With tons of vegetables, it provides vitamins and minerals, and the barley and beans contain protein and fiber to keep you full.

Ingredients

4 c chicken or vegetable broth
2 medium tomatoes – coarsely chopped
1 yellow onion – coarsely chopped
2 cloves of garlic – minced
2 stalks of celery - finely chopped
2 carrots – peeled and thinly sliced
1 c hulled barley (pre-soaked overnight)
1/2 tsp chili powder
1 tsp dill
1 tsp thyme
1 tsp salt
1 c corn kernels  (cut off the ear or frozen)
2 c zucchini – sliced
2 Tbsp fresh parsley – chopped

Directions

Combine chicken broth, tomatoes, onion, garlic, celery, carrots, pre-soaked barley, chili powder, dill, thyme, and salt into a large pot.  Bring to a boil.  Cover and reduce to medium heat.  Let simmer for 30 minutes.  Add in corn, zucchini, and parsley.  Simmer for 10 minutes leaving the zucchini a bit crunchy for some texture.

Makes 3 Servings

Nutritional Value per Serving
Servings per Recipe: 4
Calories:  410
Protein: 42 gms / 42% of Calories
Carbohydrates:  19 gms / 18% of Calories
Fiber:  6 gms 
Fat:  19 gms / 40% of Calories