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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Hearty French Vegetable Barley Soup (Vegan) calories by ingredient
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Hearty French Vegetable Barley Soup (Vegan)

Submitted by: GUILDWOMAN
Hearty French Vegetable Barley Soup (Vegan)

Introduction

Homey and hearty vegetable soup to make in the winter or during harvest. Served with warm whole grain french bread makes a meal. I generally make this on the weekend and then have it as a quick meal through the week. Homey and hearty vegetable soup to make in the winter or during harvest. Served with warm whole grain french bread makes a meal. I generally make this on the weekend and then have it as a quick meal through the week.
Number of Servings: 16

Ingredients

    Carrots, raw
    Green Beans (snap)
    Shallots or Leeks
    Garlic,
    Peas, Frozen or Fresh
    Yellow Sweet Corn, Frozen or Fresh
    Celery, raw
    Del Monte Diced Tomatoes, No Salt Added
    V8 Vegetable Juice, Low Sodium
    Barley, pearled, raw
    Potato, raw (no sodium added)
    Salt, Sea
    Worcestershire Sauce
    Thyme, fresh, and Tarragon, fresh
    Fennel
    Bay Leaf
    Water, Filtered or Spring
    Kale - fresh or any mixed greens
    Pepper (cracked)

Tips

You can use any fresh herbs and seasonings (no salt added) you like to achieve your favorite soup. The servings are approximate and you can make more or less depending on your size of soup pot.


Directions

Pare Vegetables and cut into bite sized pieces. Prepare a large soup pot ( I use a large Le Cruset soup pot) with an inch of water on the bottom on medium heat. Add the shallots and garlic and saute until soft. Add carrots, celery and cook until soft. Add tomatoes, vegetable juice, water (depending on how large of a pot) potatoes, barley and seasonings. Simmer on low up to an hour with the lid on. Add greens and cook until wilted. Crack pepper on top to taste. Serve steaming with whole grain sprouted bread.

Serving Size: 16-2 cup servings (approximate)






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