Vegetable Soup with Barley

Name: Vegetable Soup with Barley Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 32 oz carton Unsalted Beef Stock; 1 Tbsp Olive Oil; 1 stalk celery washed sliced; 1 medium onion sliced; 1 carrot washed peeled diced; 1 cup green beans sliced; 1 14 oz can crushed tomatoes; 1 15 oz can kidney beans; 1 medium potato cubed; 1 Tbsp. sugar; 2 cloves garlic minced; 1/2 tsp each: garlic powder black pepper basil oregano and rosemary; 1 cup pearled barley cooked (substitute 3-4 oz uncooked macaroni elbows)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 32 oz carton Unsalted Beef Stock1 Tbsp Olive Oil1 stalk celery, washed, sliced1 medium onion, sliced1 carrot, washed, peeled, diced1 cup green beans, sliced1 14 oz can crushed tomatoes1 15 oz can kidney beans1 medium potato, cubed1 Tbsp. sugar2 cloves garlic, minced1/2 tsp each: garlic powder, black pepper, basil, oregano, and rosemary1 cup pearled barley, cooked (substitute 3-4 oz uncooked macaroni elbows)

Directions

Place a large pot over medium heat. Add olive oil, onions, celery, carrots, garlic, garlic powder and black pepper. Cook, stirring frequently 3-4 min until onions are soft. Add all remaining ingredients including juices from canned vegetables and bring to a slow boil. Add pasta or barley, stirring well, lower heat to a simmer for 20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LAURACHEN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 189.6
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 337.6 mg
Total Carbs: 35.7 g
Dietary Fiber: 8.8 g
Protein: 6.7 g

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