Barley-Vegetable Soup

• 1/2 c. pearl barley, washed
• 2 qt. homemade chicken stock or 3 (10 3/4 oz. each) cans chicken broth, strained plus 3 cans water
• 1 small onion, cut into fourths
• 1 carrot, cut into thirds
• 1 stalk celery, cut into 1-inch slices
• 1 tsp. thyme
• 1 bay leaf
• freshly ground pepper to taste
• 3 to 5 carrots, sliced
• 2 stalks celery, sliced
• 1/2 zucchini, sliced
• 1/2 c. onion, chopped
• 2 c. fresh spinach, chopped

1. Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil.
2. Reduce heat; cover and simmer for about 1 hour or until barley is tender.
3. Add sliced carrots, celery, zucchini and chopped onion and cook until tender.
4. Add spinach a few minutes before serving.
5. Makes nine 1-cup servings.
6. Per serving:
7. 100 total calories; trace sat-fat calories.

pearl barley, chicken, onion, carrot, celery, thyme, bay leaf, freshly ground pepper, carrots, stalks celery, zucchini, onion, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286546 (may not work)