Meals Matter

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Contributed By: morningflower
The Sonoma Diet

Take time to savor this version of the Italian classic. A delightful blend of fresh herbs,vegetables, ham, and barley, this soup will satisfy your soul as well as your stomach.

Ingredients

1 tablespoon Extra-virgin olive oil

1 cup Chopped onion

3 cloves Garlic, minced (1 1/2 teaspoons minced)

1 1/2 teaspoon Chopped fresh rosemary

1/2 cup Sliced celery

1/2 cup Chopped cooked ham (about 2.5 ounces)

1/3 cup Regular barley (not quick-cooking), rinsed

4 cups Reduced-sodium chicken broth or chicken stock

3/4 cup Sliced carrot

1 tablespoon Chopped fresh flat-leaf parsley

1 teaspoon Chopped fresh marjoram

1 teaspoon Chopped fresh oregano

1 1/2 teaspoon Lemon juice

1 tablespoon Shredded Parmesan cheese

Crack or freshly ground black pepper

Preparation

1. In a 4-quart Dutch oven heat oil over medium heat. Add onions; cook until lightly golden brown, stirring occasionally. Add garlic and rosemary; cook and stir for 1 minute. Add celery, ham, and uncooked barley; cook for 4 minutes, stirring occasionally.

2. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in carrots, parsley, marjoram, and oregano. Cover and simmer for 15 to 20 minutes more or until carrots and barley are tender.

3. Stir in lemon juice. Sprinkle individual servings with Parmesan cheese and cracked pepper.

Cook's Notes

For Wave 1, this is not appropriate. For Waves 2 and 3, serve with Stuffed Cherry Tomatoes and fresh pear slices.

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