Potato-Barley Soup

1 Medium Onion, diced
2 Celery stalks, diced
4 Garlic cloves, minced
1/2 Cup Fat Free Chicken Broth
12 Cups Fat Free Chicken Broth
1/2 Cup Pearl barley, rinsed
2 Carrots, diced
21 oz. Potatoes, peeled and diced
1 Tablespoon Dried Parsley
1/4 teaspoon Pepper
Salt to taste

Sauté the onion, celery and garlic in 1/2 cup of chicken broth until the vegetables become translucent. Add the 12 cups of chicken broth, barley and carrots. Simmer gently, stirring occasionally for 1 hour. Add the potatoes and continue cooking for an additional hour. Taste for seasoning and add salt and pepper as needed. 

Serves: 8 (2 Cups Each)
Per Serving: 143 Calories; trace Fat (1.8% calories from fat); 8g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 900mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 2 (www.AimeesAdventures.com)