butternut squash and barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 cup, cubes Butternut Squash 1 stalk, large (11"-12" long) Celery, raw 1 carrot (7-1/2") Carrots, raw 1 medium (2-1/2" dia) Onions, raw 2 small (1-3/4" to 2-1/2" dia.) Potato, raw 4 serving Swanson Veggie Broth (1Cup) (by SMUGMARRIED) .25 cup Barley, pearled, raw
add to pot and cook 45 minutes. can puree if desired.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user GIVEIT20WKS.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user GIVEIT20WKS.
Nutritional Info Amount Per Serving
- Calories: 104.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 22.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 5.7 g
- Protein: 2.4 g
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