Barley-Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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