Recipe: Hearty Vegetable Soup

HEARTY VEGETABLE SOUP

1 cup quick-cook barley
2 tablespoons olive oil
1 (1 lb.) bunch leeks, white part only, sliced
2 portobello mushrooms (8 oz.), diced
7 1/2 cups fat-free chicken broth
5 medium carrots, cut into strips
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon freshly ground pepper
2 cups peeled, diced butternut squash
1 medium zucchini (8 oz.), diced
1 large bunch spinach (1 lb.)
freshly grated parmesan cheese (optional)
thin breadsticks (optional)

Cook quick-cook barley according to package directions.

Meanwhile, heat oil in Dutch oven over medium-low heat. Cook leeks 10 minutes, stirring occasionally, until softened.

Add mushrooms and cook 5 minutes more.

Add broth, carrots, salt, thyme and pepper. Bring to simmer over medium-high heat. Reduce heat to medium and stir in squash and zucchini; simmer 8 to 10 minutes, until vegetables are tender.

Stir in spinach and barley; continue simmering until spinach wilts.

Serve with Parmesan and breadsticks, if desired.

Servings: 6
Source: Ladies Home Journal