Tomato Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium zucchini, diced1 onion, diced1 large stalk celery, diced3 garlic cloves, minced3/4 cup pearl barley8 cups vegetable broth2 cups V8 or other tomato-vegetable juice3 tbs flour3 tbs olive oil1/2 tbs salt1/2 tsp black pepperfresh basil, minced
-Heat 2 tsp. oil in large pan
-Add celery, onion, zucchini, and garlic and saute until vegetables are tender (around 6 minutes).
-Transfer vegetables and 1 cup vegetable broth into food processor and process until smooth.
-Transfer vegetable puree into large saucepan and add the remaining vegatable broth, V8, and barley. Bring to a boil
-Continue to simmer until barley is tender (around 30 minutes)
-Heat remaining oil in small pan. Add flour, stir, and cook until mixture is a smooth golden paste that bubbles a bit. (about 2 minutes)
-Add flour mixture to soup and stir just until it thickens. Remove from heat.
-Serve with fresh basil leaves.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MUSHIMUSHA.
-Add celery, onion, zucchini, and garlic and saute until vegetables are tender (around 6 minutes).
-Transfer vegetables and 1 cup vegetable broth into food processor and process until smooth.
-Transfer vegetable puree into large saucepan and add the remaining vegatable broth, V8, and barley. Bring to a boil
-Continue to simmer until barley is tender (around 30 minutes)
-Heat remaining oil in small pan. Add flour, stir, and cook until mixture is a smooth golden paste that bubbles a bit. (about 2 minutes)
-Add flour mixture to soup and stir just until it thickens. Remove from heat.
-Serve with fresh basil leaves.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MUSHIMUSHA.
Nutritional Info Amount Per Serving
- Calories: 130.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 984.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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