Cardiac Rehab Corner 1

As a small portion of my real life job I work in Cardiac Rehab.  It's a nice break from the hospital and a chance to actually get to know people and feel like helping.  Recently I was asked to write a column for the newsletter. I thought I'd include it here.

 

With the days  turning colder, warm lunch and dinner options become more popular.  Heart healthy diet’s sodium restrictions make most soups out of the question.  Try this recipe from the American Heart Association as a hearty vegetarian lunch or dinner option.  Frozen mixed vegetables and low sodium broth and tomatoes keep the sodium low while the barley and kale boost the fiber to 5g per serving making this a good source of fiber.

 

Old Fashioned Vegetable Barley Soup

Serves 4  Serving Size 1 ¼ cup

Cooking spray

1 tsp olive oil

½ medium onion, chopped

½ medium stalk of celery, chopped

1 medium garlic clove, minced

14.5 oz canned, no salt added, diced tomatoes, undrained

1 ½ c frozen mixed vegetables

1 ½ cups low sodium vegetable both

1 c chopped kale

½ c water

¼ c uncooked, quick cooking barley

½ tsp dried basil, crumbled

½ tsp oregano, crumbled

1/8 tsp pepper

1 tbsp shredded or grated parmesan cheese PLUS

1 tsp shredded or grated Parmesan cheese

 

Lightly spray a large Dutch oven with cooking spray.  Add the oil, swirl to coat the bottom.  Cook the onion and celery over medium high heat until golden, about 3 minutes, stirring occasionally.  Add the garlic and cook for 10 seconds.  Stir in the remaining ingredients except the Parmesan.  Bring to boil over medium high heat.  Reduce the heat and simmer, covered, for 10-12 minutes, or until barley is cooked.  Ladle into soup bowls and sprinkle with Parmesan.

Calories: 129, Total Fat: 2g, Saturated fat: 0.5g, Cholesterol: 1mg, Sodium: 78mg, Carbohydrates: 24g, Fiber 5 g, Protein 6 g