Bean & Barley Soup
This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.
To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
2 starch, 2 1/2 vegetable, 1/2 lean protein, 1 fat