Hearty French Vegetable Barley Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Carrots, raw Green Beans (snap) Shallots or Leeks Garlic, Peas, Frozen or Fresh Yellow Sweet Corn, Frozen or Fresh Celery, raw Del Monte Diced Tomatoes, No Salt Added V8 Vegetable Juice, Low Sodium Barley, pearled, raw Potato, raw (no sodium added) Salt, Sea Worcestershire Sauce Thyme, fresh, and Tarragon, fresh Fennel Bay Leaf Water, Filtered or Spring Kale - fresh or any mixed greens Pepper (cracked)
Pare Vegetables and cut into bite sized pieces. Prepare a large soup pot ( I use a large Le Cruset soup pot) with an inch of water on the bottom on medium heat. Add the shallots and garlic and saute until soft. Add carrots, celery and cook until soft. Add tomatoes, vegetable juice, water (depending on how large of a pot) potatoes, barley and seasonings. Simmer on low up to an hour with the lid on. Add greens and cook until wilted. Crack pepper on top to taste. Serve steaming with whole grain sprouted bread.
Serving Size: 16-2 cup servings (approximate)
Serving Size: 16-2 cup servings (approximate)
Nutritional Info Amount Per Serving
- Calories: 131.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 237.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.6 g
- Protein: 4.7 g
Member Reviews