1/2 c. pearl barley, washed
2 qts. homemade chicken stock or 3 cans (10 3/4 oz. each) chicken broth, strained + 3 cans water
1 sm. onion, cut into fourths
1 carrot, cut into thirds
1 stalk celery, cut into 1 inch slices
1 tsp. thyme
1 bay leaf
Freshly ground pepper to taste
3 to 5 carrots, sliced
2 stalks celery, sliced
1/2 zucchini, sliced
1/2 c. onion, chopped
2 c. fresh spinach, chopped

Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini and chopped onion and cook until tender. Add spinach a few minutes before serving. Makes 9 (1 cup) servings. Per serving: 100 total calories; trace sat-fat calories.