by Elsha
This recipe is originally from an old Weight Watchers Cookbook (the point system has been revised since I bought this one, but I use it all the time anyway.) We've made it several times now and this is the version we make:
3/4 cup quick-cooking barley
4 cloves garlic, thinly sliced
2 carrots, chopped
1 zucchini, cut into 1/4 inch cubes
1 yellow squash, cut into 1/4 inch cubes
1 celery stalk, chopped
1 onion, chopped
1 cup frozen lima beans
1 can Italian seasoned diced tomatoes
1 tsp dried basil
4 cups vegetable or chicken broth
(Do you like our Halloween placemats? My 4 year old thought we should go ahead and get those out.)
The cookbook calls for this to be made in a slow cooker, but when you're using quick-cook barley it's just as easy to do it on the stove. Just throw everything in! It only has to cook long enough for the vegetables to soften. (We thought things got a little mushy in the crock pot.) Sadly, this is one soup that we don't like better the next day, because everything gets a little too mushy. It's excellent fresh though! With some fresh bread of course. Yummy.
Do you have a favorite fall soup recipe?
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