Barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
INGREDIENTS1 tablespoon olive oil1 large onion chopped5-6 cloves garlic, minced! tablespoon of chopped ginger1 tespoon of curry powder1 cup pearl barley8 cups vegetable stock or waterone bunch of celentro chopped, Saved some for garnish2 medium carrot, chopped1 cup of corn1 cup of green peas1 cup sweet potato, peeled, and diced4 cups spinach salt and f ground pepper, to taste1/2 cup of lime juice tabasco sauce to taste
1. Heat the olive oil in a pot and add onion. Saute, stirring occasionally, about 5 minutes, until softened. Add garlic, ginger and cook, stirring often, for 1 or 2 minutes, until garlic is fragrant and golden but not browned. Add pearl barley and curry powder stirring and cook for 3-4 minutes.
2. Add stock or water Increase heat to bring soup to a boil, then cover, reduce heat, and cook 45 min, until barley is barely tender. Add carrot, corn, peas and sweet potato, and continue cooking 20 - 30 minutes, until vegetables have softened. Add spinach and cook until tender, about 5 - 10 more minutes. Add Lime Juice. add salt and pepper to your taste.
3. Ladle soup into bowls, garnish with reserved celentro. and tabasco sauce to taste,
Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user ZOIIEE.
2. Add stock or water Increase heat to bring soup to a boil, then cover, reduce heat, and cook 45 min, until barley is barely tender. Add carrot, corn, peas and sweet potato, and continue cooking 20 - 30 minutes, until vegetables have softened. Add spinach and cook until tender, about 5 - 10 more minutes. Add Lime Juice. add salt and pepper to your taste.
3. Ladle soup into bowls, garnish with reserved celentro. and tabasco sauce to taste,
Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user ZOIIEE.
Nutritional Info Amount Per Serving
- Calories: 20.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 2.1 g
- Protein: 0.8 g
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