Broccoli and Barley Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 2/3 cup quick-cooking barley
• 3 1/2 cups water
• 1/2 cup chicken broth
• 1 can (14 1/2 oz size) no-salt-added stewed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 4 cups small broccoli florets

Directions
In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat. Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.