This flavorful soup is easy to make, and goes well as a side dish for either lunch or dinner.

3 servings: 183 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup chopped onion
1 large clove garlic, minced
1 stalk celery, chopped
1 (14.5 oz) can no salt added diced tomatoes
1/2 teaspoon dried parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon garlic granules
1/8 teaspoon salt
2 cups low sodium chicken broth
1/4 cup uncooked pearl barley

Prep. Instructions

1. Drain tomatoes, saving 1/2 cup of the juice.

2. Combine onion, garlic and celery in a bowl.

3. Combine dried parsley flakes, pepper, garlic granules and salt in a separate bowl.

4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add onion, garlic, celery and drained tomato pieces. Cook for 8 to 10 minutes, until vegetables are tender, stirring often.

2. Add spices. Stir to combine. Cook 2 minutes, stirring constantly.

3. Add chicken broth, 1/2 cup reserved tomato juice and barley. Stir to combine. Bring liquid to a boil. Turn heat to low. Cover and simmer for 30 to 35 minutes, until barley is tender. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds