2 T. olive oil
\n1 bunch leeks (1 lb.) white part only, sliced
\n2 portobello mushrooms (8 oz.), diced
\n7-1\/2 C. fat-free chicken broth
\n5 medium carrots, cut into strips
\n3\/4 tsp. salt
\n1\/4 tsp. dried thyme
\n1\/8 tsp. freshly ground black pepper
\n2 C. peeled, diced butternut squash
\n1 medium zucchini (8 oz.), diced
\n1 large bunch spinach (1 lb.)
\n1 C. quick-cook barley<\/p>\n
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)<\/p>\n
Yield: 6 servings
\nCalories: 163
\nFat: 7.2g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n