|If you live on the West Coast like I do, it's hard to think of making soup in September, unless you happen to love soup like I do. Soup is so soothing, and easy to make. I had gone to Sprouts market and bought some mushrooms and kale last Saturday. On the bus ride home, I was looking up recipes for kale on the Vegetarian Times website. They had a recipe for garlic kale soup (different from this) but that's where I got the inspiration for this soup. It came out great. I ran the points on the WeightWatchers site and a good size portion, which is about 1.5 cups is only about 3 points...and very healthy for you.|
Mamajan (my mom) has been staying with us and is always surprised that she doesn't miss the meat, because the recipes are so flavorful. This is a heart-healthy soup because so many of the ingredients are good for your heart: kale, garlic, whole grains, mushies!!! Enjoy!
8 cup(s) vegetable broth
20 cloves large garlic cloves , peeled and sliced
2 Tbsp olive oil
1/2 cup rice vinegar
2 small red potatoes, peeled and cut into 1/2" cubes
1/4 cup pearl barley
1 bunch baby kale (regular is fine too)
Salt and pepper to taste
Makes 8 good-sized servings.
3 Weight Watchers points plus per serving