HEARTY BARLEY - LENTIL SOUP

1 Cup diced tomatoes
5 Cups vegetable broth
1 Cup diced onion
1 Cup diced celery
1 Cup diced potato
¾ Cup dried lentils (or split peas)
½ Cup diced carrots
½ Cup diced green beans
½ Cup pearl barley (or brown rice)
1 Cup diced zucchini (or cabbage)
½ Cup dried elbow macaroni
1 Dash salt and pepper each, or to taste
In a large soup pot, combine 5 cups vegetable broth, tomatoes, onion, celery, potato, lentils, carrots, green beans, and barley. Bring to a simmer over moderate heat. Cover, adjust heat to maintain a slow simmer, and cook 30 minutes. Add zucchini and macaroni. Cook, uncovered, until macaroni is done, about 15 minutes. Add additional broth if soup is too thick. Season with salt and pepper.

Serving size: 2¾ cups
Calories: 290
Fat: 1.25 g
Cholesterol: 0 mg
Carbohydrate: 62.2 g
Protein: 10 g
Sodium: 165.5 mg

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