Author Notes
Barley adds a nutty, hearty flavor with health benefits that make it even better. This soup is both robust and flavorful. —Susan E. Levy
Ingredients
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1 tablespoon
olive oil
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1
medium onion, diced
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1 cup
red pepper, diced
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4
cloves garlic, minced
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2 cups
mushrooms, bite-size pieces
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2 cups
broth from Slow-Cook Chicken or store-bought
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6 cups
water
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1 cup
cooked chicken, shredded
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½ cups
hulled or pearled barley
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2 cups
mixed greens (spinach, beet greens or swiss chard), chopped
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½ teaspoons
each salt, pepper and dried thyme
Directions
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Heat oil on medium heat in a large pot. Sauté onion, pepper, garlic and mushrooms until soft; about 5 minutes.
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Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low. Stir in chicken and barley.
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Simmer until barley is tender; about 30 minutes for pearled barley, 60 minutes for hulled.
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Stir in mixed greens and seasonings in final 10 minutes of cooking.
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Per serving: 166 calories, 12g protein, 21g carbohydrate, 5g fat (1g sat, 3g mono/poly), 19mg cholesterol, 5g fiber, 291mg sodium
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Seasoned Cook Make a double batch and freeze for a quick weeknight dinner.
Mushrooms are high in vitamin D and beta-glucans, a fiber that lowers cholesterol
Serve with arugula, avocado and orange salad.
See what other Food52ers are saying.