Garden Vegetable Soup w/potato broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. The pearl barley is not cooked. I couldn't fine the uncooked on the ingredient list. The pearl barley is added and cooked with the other ingredients.6-8 cups potato broth or vegetable broth2 c. carrots, chopped2 c. celery, diced1 c. onion, diced1 c. bell pepper, diced1 c. pearl barley2 c. diced tomato (reduced salt)1/4 tea. oregano1/2 tea. thyme1/2 tea. cumin1 t. garlic powdersalt and pepper to taste
I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. You could use chicken broth instead of vegetable broth.
Chop vegetables, and add all ingredients together in a large pot. If not enough broth to cover vegetables to cook, add a little water. Season to taste. Bring to a boil and simmer for about 40 minutes until the barley is tender.
Number of Servings: 8
Recipe submitted by SparkPeople user RBNORTH66.
Chop vegetables, and add all ingredients together in a large pot. If not enough broth to cover vegetables to cook, add a little water. Season to taste. Bring to a boil and simmer for about 40 minutes until the barley is tender.
Number of Servings: 8
Recipe submitted by SparkPeople user RBNORTH66.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.8 g
- Protein: 2.7 g
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