Holiday Diet Soup-Women's World

2  cups		pearled barley
2  tablespoons		olive oil
2  cups		chopped onion
6		carrots, cut into 1/4” dices
20  ounces		(10) oz containers sliced fresh white cremini mushrooms
4		cloves garlic,s minced
8  cups		reduced sodium vegetable broth
29  ounces		unsalted diced tomatoes
2  tablespoons		tomato paste
1  tablespoon		Worcestershire sauce
1  teaspoon		balsamic vinegar
1  gram		dried thyme
1  teaspoon		kosher salt
1/4  teaspoon		ground black pepper
6  cups		finely chopped kale

Tip: For nutritional information on all the ingredients in Holiday Diet Soup-Women's World just click on each ingredient name. Then adjust the serving size for any Holiday Diet Soup-Women's World ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

mainly for nutrition, but cook barley according to direction, meanwhile saute onions and carrots in olive oil over medium-low heat in a large stockpot for 5 minutes, then add mushrooms and saute for 5 more minutes, add garlic and saute for 1 minute. Add broth, diced tomatoes and paste, Worcestershire sauce, vinegar, thyme, salt and pepper and bring to a low boil. Lower heat and simmer 20-25 minutes or until carrots are tender. Add greens and barley and stir well. Remove from heat and serve. Makes 8 large three-cup servings, but I listed by cup for ease in tracking. They suggest you have large 3-cup serving for lunch and eat right at other 2 meals...occasional holiday treats.