HEARTY BARLEY-LENTIL SOUP

5 Cups vegetable broth, or more if needed
1 Cup canned diced tomatoes
1 Cup diced onion
1 Cup diced celery
1 Cup diced potato
¾ Cup dried lentils
½ Cup diced carrot
½ Cup diced green beans
½ Cup pearl barley
1 Cup diced zucchini
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: 2 ¾ Cups
Calories: 290
Fat: 1.25 g
Cholesterol: 0 mg
Carbohydrate: 62.2 g
Protein: 10 g
Sodium: 165.5 mg (with no salt added)

TIP: You can substitutes ingredients as desired; split peas instead of lentils, brown rice in place of barley, cabbage instead of zucchini etc.

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