Barley Soup with Ham
INGREDIENTS:
2 c No-sodium chicken broth
1 c Water
1 cn (14 1/2-ounce) tomatoes
-including liquid
4 oz Fresh mushrooms; sliced, (1
-1/4 cups)
1/2 c Medium pearl barley
1 tb Instant minced onion
1 1/2 ts Crushed dill weed
1/2 ts Caraway seeds
1/4 ts Sugar
Ground black pepper to taste
6 oz Cooked ham; cut in bite-size
-pieces, (1 cup)
2 c No-sodium chicken broth
1 c Water
1 cn (14 1/2-ounce) tomatoes
-including liquid
4 oz Fresh mushrooms; sliced, (1
-1/4 cups)
1/2 c Medium pearl barley
1 tb Instant minced onion
1 1/2 ts Crushed dill weed
1/2 ts Caraway seeds
1/4 ts Sugar
Ground black pepper to taste
6 oz Cooked ham; cut in bite-size
-pieces, (1 cup)
Notes: From Houston (Texas) Chronicle files.
Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling. Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender. Stir in ham.
Serving suggestion: Top each serving with a dollop of sour cream, if desired.
Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28 grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.
Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling. Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender. Stir in ham.
Serving suggestion: Top each serving with a dollop of sour cream, if desired.
Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28 grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.