Herby Vegetable Soup

• cooking spray
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, trimmed and sliced
• 1 potato, peeled and chopped
• 1/4 cup quick-cooking pearl barley
• 3 1/2 cups vegetable stock
• 1 bouquet garni
• pepper
• 2/3 cup low-fat milk
• 1 tablespoon fresh herb, such as parsley chives and oregano
• 2 tablespoons low-fat plain yogurt

1. Heat a large pan and spray with cooking oil. Add onion, carrots, celery and potato. Cook over low heat for 5 minutes. Rinse pearl barley, then add to the pan together with the stock and bouquet garni and pepper to taste.
2. Bring to a boil, reduce the heat to a simmer, cover with a lid and simmer for 15 minutes, until veggies are tender. Discard the bouquet garni, stir in milk and heat for 3 minutes (gently). STir in chopped fresh herbs and adjust the seasonings, if necessary. Add a bit of yogurt to each bowl before serving.
3. ***NOTES****.
4. If you're not worried about a vegetarian vegetable soup, use chicken stock.
5. Bouquet garni can be substituted for 3 stalks parsley, 1 sprig thyme and 1 bay leaf.
6. I substitute pearl barley for quick cooking, but cook time needs to be increased to 30-35ish minutes.

cooking spray, onion, carrots, stalks celery, potato, barley, vegetable stock, bouquet garni, pepper, lowfat milk, fresh herb, lowfat plain yogurt

Taken from www.food.com/recipe/herby-vegetable-soup-278251 (may not work)