Combine all the ingredients in a large stockpot and bring to a boil. Cover and simmer over medium-low heat for 1 hours. The soup will be very thick. You may adjust by adding more broth, if desired. Remove the bay leaves before serving.
NOTE: This recipe can also be made in a slow cooker. Combine all ingredients in a slow cooker, cover, and cook on low for 8 hours. Stir in plain warm barley water (page 146) or broth to thin out the soup, if you desire.
PER SERVING Calories: 230; total fat: 2 g; saturated fat: 0 g; cholesterol: 0 mg/dl; sodium: 1,230 mg; total carbohydrate: 50 g; dietary fiber: 11 g; sugar: 6 g; protein: 7 g; vitamin A: 1,350 mcg; vitamin C: 18 mg; calcium: 130 mg; iron: 6.3 mg
Rich in calcium, iron, vitamin A, vitamin C, vitamin B6, folate, magnesium, zinc, selenium, copper, and manganese
Recipe from Boost Your Breast Milk: An All-in-One Guide for Nursing Mothers to Build a Healthy Milk Supply © Alicia C. Simpson, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com