Instructions: Wash the leek thoroughly and thinly slice the white part only, (Reserve the green for another use.) Wash the Swiss chard, trim and chop it.

Heat a ladleful of broth, and gently cook the leek in it until translucent. Add the tomatoes, the Swiss chard, the barley and the remaining broth; bring to a boil and cook 10 minutes or until the Swiss chard is tender but not over-cooked.

Stir in basil, add salt to taste, and serve.

Suggestions: Other vegetables can be added to this soup for a chunkier texture and more complex flavor. Try diced zucchini and carrots, or perhaps wild mushrooms and green beans. Keep in mind that vegetables are low in calories so the count will not increase greatly.

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