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Vegetable and Barley Soup-Stew 
Ingredients: 1 zucchini, peeled and cut into bite-sized pieces 3 carrots, peeled and sliced 3 stalks celery, peeled and sliced 1 cup green peas, fresh or frozen 1 cup corn kernels, fresh or frozen 1 large onion, chopped 1 cup uncooked fine barley 2 (16-ounce) cans stewed tomatoes 1 (28-ounce) can tomato juice 1/4 teaspoon pepper 1 bay leaf Instructions: In a large pot combine all the ingredients. Bring to boiling over high heat. Let boil for 10 minutes. Reduce heat to low. Cover and cook, stirring often, until all the vegetables are tender, about one hour. Remove the bay leaf before serving. Makes four servings. Note: Note: These are generous servings and easily can be stretched to six portions if you add cornbread or whole-wheat bread to the menu. This soup tastes best if made a day ahead and reheated. Nutrition information: Nutrition facts per serving: 380 calories; 1.9 fat g; 4 percent calories from fat; 13 g protein; 85 g carbohydrates; 17 g dietary fiber |
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