Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium sweet potatoes, peeled and cubed1 1/2 cups corn kernels1 1/2 dups diced carrots1 1/2 cups cut green beans3 ribs celery, thinly sliced1 small onion, chopped1/2 cup diced red sweet pepper (capsicum)2 garlic cloves, minced6 cups water1 litre vegetable stock1 cup medium pearl barley1 bay leaf1 teaspoon salt1 teaspoon each ground cumin and smoked paprika1/2 teaspoon ground black pepper1/4 cup soy sauce1 tin (can) of diced tomatoes, undrained1/4 cup tomato paste
Makes 12 1-1/4 cup servings
* If using a slow cooker; place all ingredients, except for tomatoes and tomato paste into a large capacity crock pot. Stir to combine,and cook on low for 8 to 9 hours or until barley and vegetables are tender. Add the tomatoes and tomato paste and cook on high for 10 to 20 minutes or until heated through.
To cook on the stove top; just follow the same method, allowing the soup to boil, then simmer gently until cooked to your liking. The sweet potato collapses as it cooks - acting as a thickening for the soup.
Number of Servings: 12
Recipe submitted by SparkPeople user SEAGULL4.
* If using a slow cooker; place all ingredients, except for tomatoes and tomato paste into a large capacity crock pot. Stir to combine,and cook on low for 8 to 9 hours or until barley and vegetables are tender. Add the tomatoes and tomato paste and cook on high for 10 to 20 minutes or until heated through.
To cook on the stove top; just follow the same method, allowing the soup to boil, then simmer gently until cooked to your liking. The sweet potato collapses as it cooks - acting as a thickening for the soup.
Number of Servings: 12
Recipe submitted by SparkPeople user SEAGULL4.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 941.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 5.5 g
- Protein: 3.9 g
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