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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,051.7 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.2 g

View full nutritional breakdown of "Beef", Barley and Vegetable Soup calories by ingredient
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"Beef", Barley and Vegetable Soup

Submitted by: MISSVYKY

Introduction

A vegetarian version of an old favorite A vegetarian version of an old favorite
Number of Servings: 6

Ingredients

    1 cup onion, chopped
    1 cup carrot, chopped
    1cup celery, chopped
    1/4 cup TVP, soaked in Soy sauce, broth, water and a bay leaf (I use the coarse chunks cut into smaller pieces)
    2 small red potatos, cubed
    1/2 cup pearl barley
    6 cups vegetable broth
    1/4 cup tomato paste
    1t each Italian seasoning, garlic powder, celery seed
    2 bay leaves

Directions

Saute carrots, 0nions, and celery in non-stick cooking spray in a large pot.

Add TVP (and it's soaking liquid), seasonings, bay leaves and barley. Continue cooking for 2 minutes

Makes 6 big or 8-10 small servings.

Add tomato paste and vegetable broth. Bring to a boil, and reduce heat to simmer.

After barley is halfway cooked, add cubed potatos and continue cooking till they're cooked all teh way through.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSVYKY.






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