4 cups low fat low sodium chicken broth
2 cloves garlic (minced)
1/2 cup purple onion (minced)
1/2 cup carrots (diced)
1 cup pearl barley
1/2 cup zucchini (diced)
2 tbsps fresh parsley (chopped)
1 tsp olive oil
1 tbsp lemon juice
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.