Weight Watchers Chicken Veggie Barley Soup



  • 1 sliced zucchini
  • 1 tbsp. tomato paste
  • 1⁄2 cup chopped fresh parsley
  • 1⁄2 cup diced onion
  • 1⁄2 cup sliced celery
  • 1⁄2 tsp. dried basil
  • 1⁄2 tsp. dried thyme
  • 1⁄3 cup uncooked barley
  • 2 cups chopped green cabbage
  • 2 garlic cloves
  • 2⁄3 cup sliced carrot
  • 6 cups fat-free chicken broth


  1. In a large saucepan, spray with nonstick spray. Add chopped celery, onion and carrots. Sauté until softened or for about five to seven minutes. Add the garlic last.
  2. Add tomato paste, in case you are out of paste you can use catsup, and stir it with the vegetables.
  3. Add the broth, herbs, barley and cabbage. Simmer for around 40 minutes, partly covered until the barley is tender.
  4. Add in the parsley and zucchini after the barley has cooked for around twenty minutes, let them cook for 20 minutes.