Vegetarian Vegetable Barley Soup

Name: Vegetarian Vegetable Barley Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: 3 cubes of McCormicks All Vegetable Chicken Style Bouillon; 2 Tbsp Basil; 2 Tbsp Oregano; 1 Tbsp Minced Garlic; 1 Onion chopped; 5-6 Large Mushrooms chopped; 2 Cups Celery chopped; 6-7 Carrots peeled and chopped; 10 mini Yellow Potatoes diced; 1 28 oz (796ml) can Diced Tomatoes; 1 19 oz (540ml) can Chick Peas; 1/4 cup Barley; 1/4 cup Orzo Pasta (optional); A few dashes of the hot sauce of your choice; 1 1/2 cups frozen Corn; 1 1/2 cups frozen Peas

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 16

Ingredients

3 cubes of McCormicks All Vegetable Chicken Style Bouillon2 Tbsp Basil2 Tbsp Oregano1 Tbsp Minced Garlic1 Onion, chopped5-6 Large Mushrooms, chopped2 Cups Celery, chopped6-7 Carrots, peeled and chopped10 mini Yellow Potatoes, diced1 28 oz (796ml) can Diced Tomatoes1 19 oz (540ml) can Chick Peas1/4 cup Barley1/4 cup Orzo Pasta (optional)A few dashes of the hot sauce of your choice1 1/2 cups frozen Corn1 1/2 cups frozen Peas

Directions

1. Fill large soup pot with 10 cups of water, put on medium heat, add the Bouillon cubes, Basil and Oregano.
2. Fry chopped Onion, Mushrooms and Celery in a little Olive oil and garlic. Splash with some hot sauce while stir frying . Once veggies are soft, put into soup pot.
3. Next, fry the carrots for a few minutes and add to the soup pot.
4. Next, fry the diced potatoes, splash with some hot sauce. Fry until just slightly tender, then add to soup pot.
5. Add Chick Peas, Barley and Orzo Pasta to the soup pot
6. Let soup simmer for 1/2 hour on low-medium heat
7. Add the frozen peas and corn and let simmer for another 10 minutes

Serving Size: Makes 12-16 2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user FITTERBYTHEDAY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 140.6
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 320.6 mg
Total Carbs: 21.4 g
Dietary Fiber: 4.5 g
Protein: 5.2 g

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