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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 136.6
  • Total Fat: 0.6 g
  • Cholesterol: 5.2 mg
  • Sodium: 486.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 7.9 g

View full nutritional breakdown of Roasted Veggies, lentils and barley soup calories by ingredient
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Roasted Veggies, lentils and barley soup

Submitted by: SPAZWRITER

Introduction

a good fall/winter soup with leftovers from Thanskgiving. If you don't have leftover roasted veggies, just add them raw to the broth and cook with the barley. a good fall/winter soup with leftovers from Thanskgiving. If you don't have leftover roasted veggies, just add them raw to the broth and cook with the barley.
Number of Servings: 16

Ingredients

    Left over roasted veggies:
    *baby carrots, 1/2 pkg
    Asparagus, fresh, 1 cup, chopped
    Butternut Squash, 1.5 cup, cubed
    *brussel sprouts, 12 sprouts cut in half
    yellow (Summer) Squash, 1 cup, sliced
    sweet raw onion, 1.5 cup, chopped
    red potatoes, about 10 chopped

    swanson low sodium 100% fat free chicken broth, 12 cups
    Celery, 1.25 cup, diced
    red potatoes, 4 smallish, chopped
    sweet raw onion, 1.5 cup, chopped
    Barley, pearled, raw, 1 cup
    Lentils, .5 cup
    Turkey (dark meat), .5 cup, chopped
    Turkey breast meat, .5 Cup chopped

Directions

The roasted veggies are made by spraying a pan with pan spray, chopping the veggies and spreading out in the pan and spraying them with the pan spray. Sprinkle with Italian seasoning and basil. Baking in a 350 oven for 15 minutes. take out and turn over, spray again. bake another 15 minutes. Take out and repeat. Put them back if needed for another 15 minutes, and cook till potatoes are done.

For soup - combine raw potatoes (I did an additional 4 red other than the roasted ones) with celery, another cup of chopped onion and chicken broth in a large pot. Bring to a boil and then add barley. cook for about 45 minutes till potatoes are done and barley is cooked. Add roasted veggies and lentils. Cook for 15 minutes. Add turkey and seasonings. Serve with parmesan cheese and biscuits.

Serving Size: makes about 18 servings






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