Vegetable and Barley Soup

Name: Vegetable and Barley Soup Recipe
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 10
Ingredients: 2 tbsp olive oil; 100g frozen baby carrots; 8-9 c cold water; 1 tbsp veg bouillon; 2 tsp paprika; 1/2 tsp parsley; 1/4 tsp marjoram; 1/2 tsp sage; 1/2 tsp thyme; 2 bay leaves whole; 1 onion quartered; 1/4 c split peas; 1/4 c lentils; 3/4 barley; 3 c potatoes diced; 1 tsp salt

Minutes to Prepare: 5
Minutes to Cook: 75

Number of Servings: 10

Ingredients

2 tbsp olive oil100g frozen baby carrots8-9 c cold water1 tbsp veg bouillon2 tsp paprika1/2 tsp parsley1/4 tsp marjoram1/2 tsp sage1/2 tsp thyme2 bay leaves, whole1 onion, quartered1/4 c split peas1/4 c lentils3/4 barley3 c potatoes, diced1 tsp salt

Directions

In a large soup pot, saute carrots in oil for about 5 minutes. Add water and bring to a boil. Add all other ingredients except potatoes. Simmer over medium-low heat for 45 minutes. Add potatoes and cook another 25 minutes or until potatoes are tender.

Number of Servings: 10

Recipe submitted by SparkPeople user RACHELL37.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 222.0
Total Fat: 13.2 g
Cholesterol: 0.0 mg
Sodium: 241.6 mg
Total Carbs: 23.5 g
Dietary Fiber: 4.6 g
Protein: 3.7 g

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