Best Barley Soup

  • Yield: 11 servings


5slices turkey bacon
1/2pound sliced mushrooms
1teaspoon minced garlic
1 red onion, chopped
1/2teaspoon dried thyme leaves
8cups fat-free chicken broth
1 bay leaf
2cups chopped carrots
2cups chopped Louisiana yams (sweet potatoes), peeled and cut into small cubes
3/4cup medium pearl barley


  1. Cook bacon until brown and crispy in a large nonstick pot. Remove and crumble when cooled.
  2. Coat the same large pot with nonstick spray and sauté mushrooms, garlic, and onion for 6-7 minutes.
  3. Toss in  thyme, broth, bay leaf, carrots, sweet potatoes and barley. Bring to boil, reduce heat to a simmer for 25 minutes or until barley and vegetables are tender.
  4. Add seasoning and make sure to remove the bay leaf.
  5. Add broth if consistency appears too thick. Top with crumbled bacon and serve.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 119
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 428mg
  • Carbohydrate 20g
  • Fiber 5g
  • Sugars 4g
  • Protein 6g