2 T. olive oil
1 bunch leeks (1 lb.) white part only, sliced
2 portobello mushrooms (8 oz.), diced
7-1/2 C. fat-free chicken broth
5 medium carrots, cut into strips
3/4 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. freshly ground black pepper
2 C. peeled, diced butternut squash
1 medium zucchini (8 oz.), diced
1 large bunch spinach (1 lb.)
1 C. quick-cook barley

Cook quick-cook barley according to package directions. Meanwhile, heat oil in Dutch oven over medium-low heat. Cook leeks 10 minutes, stirring occasionally, until softened. Add mushrooms and cook 5 minutes more. Add broth, carrots, salt, thyme and pepper. Bring to simmer over medium-high heat. Reduce heat to medium and stir in squash and zucchini; simmer 8 to 10 minutes or until vegetables are tender. Stir in spinach and barley; continue simmering until spinach wilts. Serve with Parmesan and breadsticks, if desired. (Not figured in nutritional information)

Yield: 6 servings
Calories: 163
Fat: 7.2g
Fiber: 2.9g