vegetable cooking spray
1 cup sliced onions
1 teaspoon minced garlic
2 cups frozen, thawed vegetables (carrots, celery, etc.)
1 can no-salt-added diced tomatoes
3 cups reduced-sodium vegetable broth
3 cups water
1 cup precooked lentils
2/3 cup pearled barley,
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon black pepper
- Coat a large soup pot with vegetable oil cooking spray. Heat over medium-high heat. Cook onions and garlic for 2 minutes.
- Add vegetables, tomatoes, broth, water, lentils, barley, thyme, oregano, bay leaf and pepper. Bring to a boil. Lower heat, simmer. Cook, stirring occasionally, for 50 minutes, or until barley is tender.
- Remove the bay leaf before serving. Makes 8 servings.