Vegetable Barley Soup

This recipe is from Long-Life Cookbook: Delectable Recipes for Two by Anne Casale. My son and I like barley - and I had to finish the pearl barley that's been in our pantry for months!

Nothing is more satisfying than this flavorful soup to start a meal on crisp, chilly evening.

Yields 1 quart/Serves 4

1 quart beef broth
2-1/2 tablespoons pearl barley
1/2 cup peeled, diced carrots (1/4-inch cubes)
1/2 cup diced celery (1/4-inch cubes), strings removed before dicing
4 oz green beans, trimmed and cut into 1-inch lengths
1 8-3/4-ounce can whole kernel corn, thoroughly rinsed and drained
1/4 teaspoon coarse salt
1/3 teaspoon freshly milled black pepper

In a 5-quart saucepan, bring broth to a boil, covered, over medium-low heat. Turn heat to low, add barley, cover pan, and simmer until tender, about 45 minutes. Add carrots, celery and green beans. Simmer, covered, until beans are cooked, about 20 minutes (test by tasting). Add corn and simmer, covered, for an additional 5 minutes. Season with salt and pepper. Remove from heat and let soup rest for 1 hour so that all the flavors meld together.

Per serving: 100 calories (5% from fat); 0.61 g fat; 338mg sodium; 6g protein; 20g carb; 0 cholesterol