MUSHROOM VEGGIE BARLEY SOUP

Mushroom Veggie Barley Soup image

This is one of our foods to eat while watching football games. It really warms us up.-Patricia Maly, Mokena, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 11 servings (about 2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 can (49 ounces) reduced-sodium chicken broth
2 medium carrots, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1-1/2 cups medium pearl barley
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 pound fresh mushrooms, thinly sliced

Steps:

In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45-55 minutes or until barley is tender. , Add remaining ingredients; cook for 10-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges