Roasted Pepper & Chicken Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 TBSP. virgin olive oil1 medium onion, chopped2 cloves garlic, minced3 stalks of celery, chopped4 large carrots, chopped1 baking potato, chopped1/2 cup frozen peas8 oz. roasted sweet peppers, chopped1/4 cup pearl barley1 to 1 1/2 cup lean grilled or roasted chicken, chopped32 oz. Pacific Organic chicken broth1 TBSP. Spice Hunter Herbes De Provence2 TBSP. curry powder2 tsp turmericSalt and Pepper to taste
Cut peppers in half, seed and lay on foil covered baking sheet. Spray with olive oil and roast at 400 degrees until tender, remove from oven and cool.
In large stock pot over medium heat sauté onions, garlic and celery until transparent. I save time by putting the carrots, potato, and roasted pepper, along with the spices and half the chicken broth in a food processor on pulse for a few seconds. Then add all these ingredients, plus the barley and peas and simmer for about 1 to 1 1/2 hours, stirring occasionally, until the broth is thick and the vegetables are cooked.
Serving Size: 8 one cup servings
In large stock pot over medium heat sauté onions, garlic and celery until transparent. I save time by putting the carrots, potato, and roasted pepper, along with the spices and half the chicken broth in a food processor on pulse for a few seconds. Then add all these ingredients, plus the barley and peas and simmer for about 1 to 1 1/2 hours, stirring occasionally, until the broth is thick and the vegetables are cooked.
Serving Size: 8 one cup servings
Nutritional Info Amount Per Serving
- Calories: 201.6
- Total Fat: 5.7 g
- Cholesterol: 30.1 mg
- Sodium: 424.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.4 g
- Protein: 14.6 g
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