Serves: 6
Total Calories: 125

1 cup hulled barley
2 cups chopped onions
1 cup chopped celery
1 cup chopped leek
1/4 cup chopped shallot
2 tablespoons chopped garlic
2 tablespoons salt free tomato paste
2 cups fresh or canned chopped tomatoes
2 1/2 quarts Vegetable Broth
1 tablespoon dried minced onion
2 cups coarsely chopped arugula, watercress, or spinach firmly packed
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Preheat the oven to 350 degrees F.

Put the barley on a rimmed baking sheet and spread it into a single layer. Toast it in the oven for 15 minutes, stirring once or twice.

While the barley is toasting, put the onions, celery, leek, shallots, and garlic in a large dry pot over medium heat and cook, stirring occasionally, until browned, 5 to 10 minutes. Add the tomato paste and stir for 30 seconds. Stir in the tomatoes and cook for 3 minutes. Add the roasted barley and stir for 1 minute so that the barley absorbs some of the tomato flavor. Stir in the broth and dried onion flakes. Increase the heat to high and bring to a boil. Decrease the heat to medium-low and cook, stirring occasionally, until the barley is soft, about 90 minutes. Stir in the arugula, rosemary, and thyme just before serving. Serve hot.

Note: Pearl barley, which is more refined than hulled barley, can be used in this recipe. However, I generally avoid using pearl barley because it has been steamed and polished. The cooking time for pearl barley is about the same as for hulled barley.

Nutritional Facts:

Serves: 6
Total Calories: 125
Calories from Fat: 5

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