BARLEY and VEGETABLES SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cup (8 fl oz) Water, tap 1/2 cup Barley, pearled, cooked 3 slice, medium (1/4" thick) Red Ripe Tomatoes 1/4 cup, chopped Onions, raw 2 clove Garlic 1/4 cup, chopped Green Peppers (bell peppers) 1 cup, chopped Swiss Chard 1 Carrott, medium 1 tsp. dried oregano1/2 tsp. cuminsalt to tastepepper to taste9 springs fresh cilantro
Put the water (or chicken or beef stock) to boil in a small pot.
In a separate pot, at medium flame saute for 3 minutes the 2 cloves of garlic, and the onion previously minced. Add the green peppers (cubed) and carrots (cubed or sliced) to the saute. Let it sit for 2 more minutes.
Add the chicken breast (if you use that to add a protein). If chicken is raw, let it saute with the rest of the ingredients in the pot for at least 5 minutes, or until you see it is cooked.
Add the boiling liquid (water or stock) to the pot where you are cooking the other ingredients, add the barley and swiss chard. (You can substitute the swiss chard for spinach, kale, bok choy or any other green leave vegetable). add salt, ground pepper, to the taste, 1/2 tsp.ground cumin, 1 tsp. ground/dried oregano. Let it boil for 15 minutes in medium to low flame and it would be ready to eat. Just make sure the chicken (if added) is well cooked.
If you add cheese, like I do, cheese has to be added towards the end, 3-5 minutes before the soup is done.
Chop the fresh cilantro springs and sprinkle it over the soup in the bowl.
Serving Size: 3 CUPS
Number of Servings: 1
Recipe submitted by SparkPeople user FITLITA.
In a separate pot, at medium flame saute for 3 minutes the 2 cloves of garlic, and the onion previously minced. Add the green peppers (cubed) and carrots (cubed or sliced) to the saute. Let it sit for 2 more minutes.
Add the chicken breast (if you use that to add a protein). If chicken is raw, let it saute with the rest of the ingredients in the pot for at least 5 minutes, or until you see it is cooked.
Add the boiling liquid (water or stock) to the pot where you are cooking the other ingredients, add the barley and swiss chard. (You can substitute the swiss chard for spinach, kale, bok choy or any other green leave vegetable). add salt, ground pepper, to the taste, 1/2 tsp.ground cumin, 1 tsp. ground/dried oregano. Let it boil for 15 minutes in medium to low flame and it would be ready to eat. Just make sure the chicken (if added) is well cooked.
If you add cheese, like I do, cheese has to be added towards the end, 3-5 minutes before the soup is done.
Chop the fresh cilantro springs and sprinkle it over the soup in the bowl.
Serving Size: 3 CUPS
Number of Servings: 1
Recipe submitted by SparkPeople user FITLITA.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 368.3 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 10.3 g
- Protein: 7.8 g
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