Fat-Free vegetable- Wild Rice-Barley Soup (2 c. = 1 svg.)

Name: Fat-Free vegetable- Wild Rice-Barley Soup (2 c. = 1 svg.) Recipe
Yield: 12
Ingredients: 2.5 boxes Fat-free Low-sodium chicken broth; 1 medium can of stewed tomatoes (drained and chopped); 1 tsp. Bay leaves; 1 tsp. Onion powder; 1 tsp. Black pepper; 1 tsp. Italian Seasoning; 1/2 of large clove of Elephant garlic - minced; I pkg. Vigo Long grain & White Wild Rice (Envelope pkg.); 1/2 c. Goya Cebada Barley; 2 bags Frozen Stew vegetables (I took the potatoes out)

Number of Servings: 12

Ingredients

2.5 boxes Fat-free Low-sodium chicken broth1 medium can of stewed tomatoes (drained and chopped)1 tsp. Bay leaves1 tsp. Onion powder1 tsp. Black pepper1 tsp. Italian Seasoning1/2 of large clove of Elephant garlic - mincedI pkg. Vigo Long grain & White Wild Rice (Envelope pkg.)1/2 c. Goya Cebada Barley2 bags Frozen Stew vegetables (I took the potatoes out)

Directions

In large pan bring broth, tomatoes and spices/seasoning to a boil. Add rice mix and barley and return to a boil. Reduce heat and add frozen vegetables. Let simmer up to 1.5 hours until carrots, rice and barley are tender.

Makes 12 2 c servings

Number of Servings: 12

Recipe submitted by SparkPeople user GINNY70.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 138.0
Total Fat: 0.0 g
Cholesterol: 1.0 mg
Sodium: 1,148.9 mg
Total Carbs: 30.1 g
Dietary Fiber: 2.3 g
Protein: 2.9 g

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