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In a small saucepan, combine 1 cup water and the barley. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender. Drain and rinse in a colander. Set aside. Meanwhile, in a medium saucepan, stir together the chicken, onion, garlic, salt, pepper, and remaining 2 cups water. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside. Stir the tomatoes with liquid, zucchini, and yellow squash into the soup. Simmer, covered, for 5 minutes, or until the zucchini and yellow squash are tender. Meanwhile, dice the chicken. When the squashes are tender, stir the chicken, barley, and spinach into the soup. Cook for 2 minutes, or just until the spinach wilts. Remove from the heat. Stir in the lemon juice. (Per serving) Calories: 219 Total fat: 1.5g Saturated: 0.5g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 0.5g Cholesterol: 66mg Sodium: 253mg Carbohydrates: 20g Fiber: 4g Sugars: 6g Protein: 30g Calcium: 69mg Potassium: 804mg 1/2 starch 2 vegetable 3 very lean meat
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Barley miso — heartier, earthier than rice miso for winter soups
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Barley miso — heartier, earthier than rice miso for winter soups
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking