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Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings
Calories 69
Calories from Fat 5		(8%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 539mg		22%
Potassium 367mg		10%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 3.7g	14%
	Sugars 3.3g
Protein 3.3g		6%
detailed view... how is this calculated?

Weight Watchers Veggie Barley Soup (1 Pt. for 1 Cup)

Recipe #203822 | 1 hour | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Cookin'Diva
Jan 7, 2007

Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.

SERVES 6 , 1 cup (change servings and units)

Ingredients

2/3 cup carrot, sliced
1/2 cup onion, diced
1/2 cup celery, sliced
2 garlic cloves
1 tablespoon tomato paste
6 cups fat-free chicken broth
2 cups green cabbage, chopped (about 1/4 head)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/3 cup barley, uncooked
1 zucchini, sliced
1/2 cup fresh parsley, chopped

Directions

1
Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
2
Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
3
Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
4
Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

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Featured Reviews for This Recipe

From: Sonya01

On Aug 18, 2008

This soup is wonderful so filling and i will be making it again as i have to go back 2 ww as i have put on a few kilos. A great change from the other ww vege soup that i have made in the past. I have never had barley before and i like it in the soup. Made for RECIPE SWAP #19 - August 2008 in the Aust/NZ forum

1 person found this review helpful

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From: Chef #429762

On Sep 30, 2007

i thought it was horrible,wasted all that time and money and ended up throwing it all away.i should be a no rating

0 people found this review helpful

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From: justcallmetoni

On Mar 20, 2007

Four years on WW and I have had many variations on low point vegetable soups. So this one caught me off guard in a light and delightful way. In part it is because most soups begin with canned tomatoes while this one relies on a small amount of paste. So the broth is lighter in flavor which I think let the basil and thyme pop a little more. But really the difference for me was the fresh parsley is an ingredient not a garnish providing the soup a very verdant, bright and spring-like quality and flavor. (Rather fitting to enjoy this on the spring equinox.) Thanks!

3 people found this review helpful

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From: *MessyPessy*

On Sep 2, 2007

I loved this but I have to confess,I put a can of diced tomatoes in. I had one and half cup fulls for dinner and it really filled me up! I'm going to freeze the rest for lunches/dinner. Thanks for posting!

2 people found this review helpful

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