Greene County Soup (SunGold Farms Recipe)

Name: Greene County Soup (SunGold Farms Recipe) Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: Olive oil............2 tbsp.; Carrots.............1 cup; Celery..............1 cup small diced; Onion..............1/2 cup small diced; Garlic..............2 cloves smashed and chopped; Tomato Paste....1/2 cup (1 small can); Barley.............1 cup dry (cooked and cooled ahead of time); Red Potatoes.....2 cups small diced (steam and cool ahead); Beans (Green)....1 cup medium pieces; Cabbage............2 cups thinly sliced; Vegetable Stock...3 (32 oz) boxes or 12 cups; Cider Vinegar......2 tbsp.; Honey...............1 tbsp.; Kosher Salt.........2 tbsp.; Black Pepper.......2 tbsp.; Chickpeas..........1 16oz can drained; Parmesan Cheese for garnish.

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

Olive oil............2 tbsp.Carrots.............1 cupCelery..............1 cup small dicedOnion..............1/2 cup small dicedGarlic..............2 cloves smashed and choppedTomato Paste....1/2 cup (1 small can)Barley.............1 cup dry (cooked and cooled ahead of time)Red Potatoes.....2 cups small diced (steam and cool ahead)Beans (Green)....1 cup medium piecesCabbage............2 cups thinly slicedVegetable Stock...3 (32 oz) boxes or 12 cupsCider Vinegar......2 tbsp.Honey...............1 tbsp.Kosher Salt.........2 tbsp.Black Pepper.......2 tbsp.Chickpeas..........1 16oz can drainedParmesan Cheese for garnish.

Directions

In a stock pot over medium heat add the oil. When the oil begins to shimmer, add the first 4 ingredients and sweat until soft and translucent. Add the Barley and coat with oil and brown slightly. Add the tomato paste and cook for 1 min. Add the vegetable stock and simmer for 20 min. Add the potatoes and simmer for 10 more min. Add the remaining ingredients and simmer briefly to blend flavors. Adjust the seasoning. Ladle soup into bowls and garnish with pesto or parmesan cheese.

Serving Size: Makes 10 large bowls

Number of Servings: 10

Recipe submitted by SparkPeople user CATALYA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 192.3
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 1,158.9 mg
Total Carbs: 31.2 g
Dietary Fiber: 6.1 g
Protein: 11.0 g

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