1/2 cup uncooked pearl barley
1 cup canned garbanzo beans, drained
2 cups fat free broth
1 1/2 cups acorn squash seeded, peeled and cubed
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/3 cup uncooked old fashioned rolled oats
2 tablespoons nutritional yeast flakes
salt to taste
1/4 cup minced fresh parsley
Combine barley, garbanzo beans, 2 cups broth, squash and onion in heavy soup pot. Bring to a boil. Reduce heat; simmer over medium high heat until barley is soft and squash is tender, about 15 minutes. Mixture will be very thick. Ladle soup into blender and puree. Return to soup pot and add cumin, oats and yeast flakes. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add more broth if thinner soup is desired. Garnish with parsley. 6 servings.
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