Multigrain Chicken Soup

• 1/2 cup raw brown rice

• 1/3 cup medium barley

• 1/3 cup red lentils

• 1/3 cup yellow split peas

• 2 large ribs celery, sliced

• 4 large carrots, sliced

• 2 cloves garlic, crushed

• 2 tbsp dried parsley

• 1 tbsp dried thyme

• 1 tsp powdered ginger

• 1 tsp dried marjoram

• 1/2 to 1 tsp salt, depending on taste

• 1/2 tsp ground black pepper

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 12 cups water

Put all ingredients in a large pot. Bring to a boil. Cover the pot and turn the heat down to simmer. Cook for about 1 hour, until all grains are tender. Adjust seasonings as needed. Soup will be thick. You can thin the soup, if you like, by adding water or chicken stock.

Each 1-1/2-cup serving contains approximately 218 calories, 30 g carbohydrates, 20 g protein, 2 g fat, 225 mg sodium, and 6 g fiber.