Pickle Soup
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Water, tap, 8 cup (8 fl oz) (remove)Barley, pearled, raw, .5 cup (remove)Olive Oil, 2 tbsp (remove)Onions, raw, 1 cup, chopped (remove)Leeks, 1 cup (remove)*Cremini Mushroom, 200 gram (remove)Garlic, 4 cloves (remove)Thyme, ground, 1 tbsp (remove)Turnips, 3 cup, cubes (remove)Carrots, raw, 1 cup, chopped (remove)Celery, raw, .75 cup, diced (remove)Spinach, frozen, .5 package (10 oz) yields (remove)Vegetable Broth, 3 cup (remove)Dill weed, dried, 3 tbsp (remove)Dill Pickles, 1 cup, chopped or diced (remove)Pepper, black, 1 tbsp (remove)Salt, 2 tsp (remove)Sour Cream, reduced fat, 10 tbsp (remove)
Boil water and add barley. Simmer for 30 minutes.
Heat Olive Oil in a skillet, add onions and leeks. Sweat vegetables for about 10 minutes. Add Cremini mushrooms, garlic and thyme to mixture and saute until starting to brown.
Add turnips, carrots and celery to barley and water. Let simmer 10 minutes. Add in Spinach, vegetable broth dill weed, pickles and onion/leek/mushroom mixture. Let simmer for 35 to 40 minutes until vegetables are tender.
Serve with sour cream as a garnish. Enjoy!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SANDUH36.
Heat Olive Oil in a skillet, add onions and leeks. Sweat vegetables for about 10 minutes. Add Cremini mushrooms, garlic and thyme to mixture and saute until starting to brown.
Add turnips, carrots and celery to barley and water. Let simmer 10 minutes. Add in Spinach, vegetable broth dill weed, pickles and onion/leek/mushroom mixture. Let simmer for 35 to 40 minutes until vegetables are tender.
Serve with sour cream as a garnish. Enjoy!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SANDUH36.
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 4.9 g
- Cholesterol: 5.9 mg
- Sodium: 997.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.3 g
- Protein: 4.1 g
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