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Shrimp and Barley Soup
by laticia jefferson
serves: 4
  Oxygen / Fall 2007 / page 79

Calories 141, Fat 2g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 43mg, Sodium 456 mg, Total Carbohydrates 21g, Dietary Fiber 5g, Sugars 1g, Protein 10g.
Ingredients:
  1 tsp   olive oil
  1/2 cup   chopped onion
  3   cloves garlice, peeled and smashed with the edge of knife
  1 stalk   celery, diced
  1   bay leaf
  1/4 tsp   thyme
  1/8 tsp   cayenne pepper
  4 cups   reduced-sodium chicken broth
  1/3 cup   pearl barley
  1/2 tsp   liquid smoke
  1/2 cup   canned red kidney beans, rinsed and drained
  16 large   shrimp, peeled, deveined and tails removed
Directions:
  INSTRUCTIONS

1. In a heavy soup pot, hear olive oil over medium-heat. Sauté onion, garlic and celery until soft and fragrant, approximately 5 minutes. Stir in bay leaf, thyme and cayenne pepper and stir. Stir in chicken broth and bring to a boil. Add barley and cover pot. Cook over medium-low heat for 45 minutes.

2. Remove bay leaf and three cloves of garlic; discard. Stir in liquid smoke and add beans, Stir in shrimp and cook for 3 or 4 minutes, until shrimp are opaque and cooked through. Divide soup among four bowls, allowing for shrimp for each serving.