Cozy up to this warm mushroom and barley soup, which calls for only a handful of easy-to-find ingredients. Nutty grains of barley give the soup a chewy texture, and plenty of veggies ensure this remains a satisfying low-cal treat.
2 tbsp. olive oil
1 yellow onion, chopped
3 carrots, peeled and chopped
3 c. mushrooms, sliced
3 cans low-sodium vegetable broth
1 c. barley, cooked
Salt and pepper to taste
Heat the olive oil in a pot over medium heat. Add onion and carrots, cooking until soft. Add mushrooms and cook until soft. Then add vegetable broth and barley, simmering for 10 minutes. Stir until mixture is blended. Add salt and pepper to taste.