Laura's Hearty Chicken Vegetable Soup

1/2 Cup - Onion, chopped
4 Cups - Progresso 100% Natural Beef Broth
1 1/2 Cups - Zucchini, cubed
1 1/2 Cups - Yellow Squash, cubed
2 Cups - Carrots, rough chop
1 Cup - Petite Cut Diced Tomatoes
2 - Cooked Chicken Breasts, cubed
2 Cups - Fresh Spinach
4 Cups - Progresso 100% Natural Beef Broth
2 Cups - Cooked Barley

Heat olive oil in good size stock pot over medium heat, add onion, cover and sweat until translucent. Add carrots and re-cover for a few minutes. Reduce heat to low-medium. Add the zucchini and squash and continue sweating until they begin to tenderize. Add diced tomatoes and simmer for a few moments. Add chicken. When chicken is warmed through, add spinach in until just wilted. Add broth and bring to a simmer over medium heat. Add in the pre-cooked barley and stir. Serve or store (great for a go-to lunch/dinner throughout the week), makes approximately 8 or more 1 cup servings. *Add more cooking time if you prefer less "bite" to your veggies.

**Seasoning Tip** This is relatively low-sodium and tasty as is, but I do add sea salt and fresh ground pepper as I go. Fresh garlic at the beginning and cumin could make tasty additions too.

**Time Saving Tip** Cook barley per box directions (10 min.) while chopping veggies and chicken. Then it will be ready to add when you need it. Also, I used left-over chicken or rotisserie chicken to make it extra quick.



Number of Servings: 8

Recipe submitted by SparkPeople user VERGE_OF_ME.