Butternut, Barley & Spinach Soup

Modified from a recipe by Skinny Taste

Makes 6 servings 

Ingredients:

• ½ Tbl olive oil or oil of your choice
• 1 med-large onion, chopped
• 1 medium carrot, chopped
• 2 leeks, white part only, cleaned and chopped
• 1 celery stalk, chopped
• 2 Tbl tomato paste
• 6 C No Added Salt veggie broth or stock
• Generous ¼ C uncooked pearled barley (~2 oz)
• 1 bay leaf (remove before serving)
• 1 pound peeled butternut squash cut into ½” pieces or ~12 ounces pre cut squash)
• ½ tsp kosher salt
• Freshly ground pepper to taste
• 3 C packed baby spinach
• ½ tsp dried Thyme

Directions:

1. Heat a heavy pot over medium heat. Add olive oil then onion, carrot, celery, leeks. Reduce heat to medium low and cook, stirring until softened, about 4-5 minutes. Add tomato paste and cook about 2 minutes, stirring frequently.
2. Add broth, barley, bay leave and increase heat to high. Bring to a boil, reduce heat to a simmer, cover pot and let cook about 15-20 minutes.
3. Add squash and cook another 15-20 minutes or until squash is tender and barley is tender and chewy. Discard bay leaf, add thyme, salt and pepper. Stir in spinach and let it wilt, should take 2-3 minutes.

To freeze, cool in refrigerator then freeze. Will keep for 3 months.

Nutrition Information per serving:

Calories 123  
Fat 1.6g   No trans fat or cholesterol  
Sodium 150mg  
Carbohydrate 26g  
Fiber 4.3g
Total sugars 9.3g (no added sugar) 
Protein 2.9g  
Calcium 76mg 
Iron 1.6mg  
Potassium 504mg
Vit A 425micrograms or ~50% DV,  
Vit K 84.73 micrograms or ~70% DV

You could add beans or lentils to increase protein and fiber if desired.