- Servings: 6
|1 cup||Quick Cooking Barley|
|2 Tbsp||Extra Virgin Olive Oil|
|8 cups||Fat Free Chicken Broth|
|¾ tsp||Sea Salt|
|⅛ tsp||Ground Black Pepper|
|2 cups||Butternut Squash, peeled and diced|
|1||Large Bunch Spinach|
Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.
To make this recipe even easier, purchase butternut squash already peeled, cubes, and bagged. This recipe is high in fiber, low in calories and fat, and contains no cholesterol.