Chicken, Vegetable and Barley Soup
(Zuppa di Pollo, Verdure e D'Orzo)
Ingredients:
2 cups diced cooked chicken
4 cups vegetable broth
One 28-ounce can Italian-style tomatoes with juices
1/4 cup pearl barley
3 cups water
3 cups chopped onions
4 large carrots, chopped
One 10-ounce package frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup green split peas
1 and 1/2 tablespoons dried rubbed sage
Directions:
Combine all the ingredients except the chicken in heavy large pot or Dutch oven.
Bring to a boil over a medium-high-heat, breaking up the tomatoes with the back of a spoon.
Reduce heat to medium.
Simmer until all the vegetables and legumes are tender and soup is thick, stirring occasionally, about 45 minutes.
Mix in chicken.
Season soup to taste with salt and pepper. Serves 8 to 10.