Barley and Vegetable Soup
- Number of Servings: 6
Ingredients
3/4 cup medium pearl barley 11 cups vegetable stock 2 tbsp vegetable oil 1 1/2 cups chopped onion 1 cup chopped carrots 1/2 cup chopped celery 1 cup thinly sliced mushrooms salt to taste 1/2 bunch parsley
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with some chopped fresh parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user KIZZIE28.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with some chopped fresh parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user KIZZIE28.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 10.0 g
- Cholesterol: 12.9 mg
- Sodium: 691.6 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.5 g
- Protein: 12.5 g
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