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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 619.6
  • Total Fat: 4.5 g
  • Cholesterol: 18.2 mg
  • Sodium: 3,869.2 mg
  • Total Carbs: 133.9 g
  • Dietary Fiber: 31.3 g
  • Protein: 20.9 g

View full nutritional breakdown of Barley Vegetable Soup calories by ingredient
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Barley Vegetable Soup

Submitted by: GRAMMAOFFIVE

Introduction

This soup is a must for all year 'round enjoyment. This soup is a must for all year 'round enjoyment.
Number of Servings: 1

Ingredients

    1/2 cup pearl barley
    2 quarts homemade chicken stock, or 3 cans (10 3/4 oz each) chicken broth defatted + 3 cans water
    1 small onion, cut into fourths
    1 carrot, cut into thirds
    1 stalk celery, cut into 1-inch slices
    1 t. thyme
    1 bay leaf
    freshly ground pepper to taste
    3-5 carrots, sliced
    2 stalks celery
    1/2 cup onion, chopped
    2 cups fresh spinach, chopped

Tips

My notes:
1. There are no tomatoes. If you would like to add them, cut and seed them before adding. Would add nice color.
2. I have made without the spinach. Still just as good.
3. Add chicken or fried ground round if you need the meat.
4. I have added turmeric for inflammation purposes. Don't over-do it. Didn't alter the flavor much. (Don't get it on your clothes. It will stain.)


Directions

1/2 cup pearl barley
2 quarts homemade chicken stock, or 3 cans (10 3/4 oz each) chicken broth defatted + 3 cans water
1 small onion, cut into fourths
1 carrot, cut into thirds
1 stalk celery, cut into 1-inch slices
1 t. thyme
1 bay leaf
freshly ground pepper to taste
Put in Large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender.

Add:
3-5 carrots, sliced
1/2 cup onion, chopped
Cook until tender.

Add, just before serving;
2 cups fresh spinach, chopped

Serving Size: 9 servings

Number of Servings: 1

Recipe submitted by SparkPeople user GRAMMAOFFIVE.






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