I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Ingredients: [‘onion’, ‘carrot’, ‘celery’, ‘garlic’, ‘olive oil’, ‘pearl barley’, ‘stewed tomatoes’, ‘chicken broth’, ‘water’, ‘bay leaf’, ‘black pepper’]
Quantity of Ingredients: [“1 cup onion (diced)”,”1 cup carrot (diced)”,”1 cup celery (diced)”,”2 teaspoons garlic (minced)”,”2 tablespoons olive oil”,”1/3 cup pearl barley”,”1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)”,”2 cups chicken broth”,”2 cups water”,”1 bay leaf”,”1/8 teaspoon black pepper”]
Number of Servings: 6
Steps: [‘Heat the olive oil in a large pot.’, ‘Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.’, ‘While they are cooking pour the barley into a dish with water to cover.’, ‘Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.’, ‘Drain the barley and add to the pot.’, ‘Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).’, ‘Add more water or broth if it thickens too much.’]