4 cups low-fat low sodium chicken broth, divided
2 garlic cloves, minced
1/2 cup minced red onion
1/2 cup diced carrot
1 cup pearled barley
1/2 cup diced zucchini
2 Tbs minced Italian parsley
1 tsp olive oil
1 Tbs lemon juice
Salt, to taste
Freshly-ground black pepper, to taste


Heat 1/4 cup of the broth in a saucepan over medium-high heat. Add the garlic and onion and sauté for 5 minutes. Add the carrots and sauté for 5 minutes.
Add the rest of the 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 pepper and salt.