Barley and Sage Soup

1 cup barley (soaked in cold water for 2 hours)

2 tbsp. butter

1 tbsp. olive oil

2 bay leaves

about 10 sage leaves chopped

1 cup carrots (small dice)

1 med. red onion (small dice)

2 garlic cloves (chopped)
1 tsp. tomato paste

Kosher salt

1 can of corn (drained)

1 can kidney beans (drained and rinsed)

1. Melt butter, olive oil, bay leaves and sage in soup pot about 5 minutes. Add onion and carrot, cook over med heat until carrots are tender. Add garlic cook 5 minutes then add tomato paste. Stir well.

2. Drain barley, add to pot with 2 quarts of water. Salt to taste. Bring to a boil, reduce heat to simmer covered for about 40 minutes or until barley is tender. Add corn and kidney beans, let sit about 10 minutes (heat off) then serve.

Makes about 11 1-cup servings (145 Calories)

(Original recipe from Your Diet mag. 06, Vegetable Soups from Deborah Madison's Kitchen (Broadway Books, February 2006) -