Kathy’s Fantastic Vegetable Barley Soup
This is from our friend Kathy Trevorrow (who, by the way, has been featured twice now in the Eating Well magazine as a recipe tester); satisfying, tasty and healthy!
1/2 yellow onion, diced
2 cloves garlic, minced
1 T olive oil
1 large can diced tomatoes
1 carton chicken broth
2 cups water
1 bunch kale, collard green or spinach cut into bite sized pieces
1/2 cup barley
1 large zucchini, divided (or whatever veggie you have: cauliflower, carrots, etc.)
Add oil and onions to stock pot and cook until onions are becoming clear. Add garlic and stir for about a minute until you can smell it. Add all the other ingredients. Bring to a boil, let simmer until barley is cooked through.