INGREDIENTS Vegetable barley soup 1 Tablespoons olive oil 1/2 medium yellow onion, chopped 1/2 block extra firm tofu 1 Italian zucchini, sliced into half moons 1/2 teaspoon fresh thyme leaves, finely chopped 1/3 cup pearl barley, rinsed 1/2 teaspoon salt 1/4 teaspoon dried oregano 2 cups vegetable stock 1 cups water 1/4 teaspoon black pepper 1/2 (14.5 oz) can organic cannellini beans, drained and rinsed Serve with a green leafy salad | NUTRIENT Vegetable barley soup Calories: 225 kcal Protein: 9.4 g Fat: 7.9 g Sugar: 6.9 g Green leafy salad Calories: 156 kcal Protein: 6.8 g Fat: 5.7 g Sugar: 3..2 g |