Barley Minestrone Soup

This recipe is from South Beach Diet--phase 2
It smells very savory while cooking and is a very tasty soup when done.
SERVES 6

Ingredients:
2 TBL extra virgin olive oil
2 cups chopped onion
6 cloves garlic minced (1 TBL bottled minced garlic)
1 TBL chopped fresh rosemary
1 cup sliced celery
1 cup chopped cooked ham
3/4 cup regular barley (not quick cooking) rinsed
8 cups reduced sodium chicken broth or stock
1 1/2 cups sliced carrot
2 TBL chopped fresh flat leaf parsley
2 tsp fresh marjoram
2 tsp fresh oregano
1 TBL fresh lemon juice
2 TBL shredded Parmesan Cheese
cracked or freshly ground black pepper

PREPARATION
In a 4-6 quart dutch oven, heat oil.
Add onion, cook until lightly golden brown, stirring occasionally.
Add garlic and rosemary--cook 1 minute.
Add Celery, ham and uncooked barley--cook for 4 minutes stirring occasionally.
Add broth--bring to boil, reduce heat. Cover and simmer 15-20 minutes until barley is tender.
Stir in the lemon juice. Sprinkle servings with Parmesan cheese and black pepper.

You can omit the ham--use vegetarian stock and use the rind of parmesan cheese to flavor the broth. (don't eat the rind--just use it for flavor.) I keep old cheese rinds in a baggy in the freezer for this purpose.

CALORIES: 212 per serving.