Ingredients
- 1 1/2 teaspoons olive oil
- 2 garlic cloves , minced
- 1/2 cup chopped leeks or 1/2 cup onion
- 1 celery rib , chopped
- 1 carrot , peeled and chopped
- 1/2 cup barley
- 6 cups reduced-sodium fat-free chicken broth
- 1 cup sliced mushrooms (cremini)
- 1/2 cup green beans , trimmed and cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried sage
Directions
-
Heat the oil in a soup pot over low heat.
-
Saute the garlic, leeks, and celery in the oil.
-
Keep the pot covered; cook until the leeks are soft and golden.
-
Add the remaining ingredients; bring the soup to a boil.
-
Decrease heat to a gentle simmer and cook, covered, for 1 hour.