Veggie Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Broth, 1 cup (8 fl oz) Warm Water, 3 cup (8 fl oz) Green Beans (snap), 10 beans (4" long) Baby Carrots, raw, 1 medium Zucchini, 1 cup, sliced Broccoli, fresh, 1 cup, chopped *Tomatoes, red, ripe, raw, year round average, 1 cup, chopped or sliced Barley, pearled, raw, 1 cup Pepper, black, 3 dash Chili powder, 3 tsp *Cumin seed, 1 tsp Garlic, 3 cloves Onions, raw, .5 cup, chopped *Extra Virgin Olive Oil, 2 tbsp
Cut all veggies to desired size, if you like a chunkier soup, leave veggies bigger.
Mince garlic and onion
Add olive oil to stock pot over medium-high heat.
Add garlic and onion to oil, cook until desired tenderness, do not cook until burnt
Add water and broth, be sure to get all the garlic and onion bits stuck to the pot
Cover to boil
Once boiling add barley to the pot, cover to cook 5 minutes
After 5 minutes, add veggies, cover and reduce heat, let cook remaining 30 minutes, stirring occasionally.
Check to make sure the barley has cooked all the way through.
Serve and enjoy!
Serving Size: Makes 5 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user SWEETESTMUSE.
Mince garlic and onion
Add olive oil to stock pot over medium-high heat.
Add garlic and onion to oil, cook until desired tenderness, do not cook until burnt
Add water and broth, be sure to get all the garlic and onion bits stuck to the pot
Cover to boil
Once boiling add barley to the pot, cover to cook 5 minutes
After 5 minutes, add veggies, cover and reduce heat, let cook remaining 30 minutes, stirring occasionally.
Check to make sure the barley has cooked all the way through.
Serve and enjoy!
Serving Size: Makes 5 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user SWEETESTMUSE.
Nutritional Info Amount Per Serving
- Calories: 228.5
- Total Fat: 6.8 g
- Cholesterol: 1.0 mg
- Sodium: 227.1 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 9.0 g
- Protein: 6.0 g
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