Vegetable 'Beef' Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 tbsp olive oil3 carrots, peeled and chopped125 fl oz. water1 c vegetable soup mix1 c pearl barley1 onion, quartered1-2 bulbs roasted garlic1 1/4 tsp thyme3/4 tsp parsley1 tbsp salt1 tsp Marmite1 c savoury TVP chunks535g/1 lb potatoes, cubed
Pre-heat oven to 400F/190C. Cut the top off one or two bulbs of garlic, drizzle with oil, wrap in foil, and throw in the oven for 30-45 minutes, or until garlic is golden brown.
Heat olive oil over medium heat in a very large soup pot. Add carrots and cook for about 5 minutes.
Add as much water as possible, veg mix, barley, onion, herbs, salt, and Marmite. Bring to a boil and cook for 10 minutes. Reduce heat and simmer on low for at least 25 minutes. Add garlic, TVP, potatoes, and remaining water. Cook over low for another 30 minutes.
Makes 18 small or 9 large servings.
Number of Servings: 18
Recipe submitted by SparkPeople user RACHELL37.
Heat olive oil over medium heat in a very large soup pot. Add carrots and cook for about 5 minutes.
Add as much water as possible, veg mix, barley, onion, herbs, salt, and Marmite. Bring to a boil and cook for 10 minutes. Reduce heat and simmer on low for at least 25 minutes. Add garlic, TVP, potatoes, and remaining water. Cook over low for another 30 minutes.
Makes 18 small or 9 large servings.
Number of Servings: 18
Recipe submitted by SparkPeople user RACHELL37.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 404.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.9 g
- Protein: 5.2 g
Member Reviews