Garden Vegetable Soup w/potato broth

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 97.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.8 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Garden Vegetable Soup w/potato broth calories by ingredient
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Introduction

I use potato broth left from boiling potatoes for the stock instead of vegetable broth. I use potato broth left from boiling potatoes for the stock instead of vegetable broth.
Number of Servings: 8

Ingredients

    I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. The pearl barley is not cooked. I couldn't fine the uncooked on the ingredient list. The pearl barley is added and cooked with the other ingredients.

    6-8 cups potato broth or vegetable broth
    2 c. carrots, chopped
    2 c. celery, diced
    1 c. onion, diced
    1 c. bell pepper, diced
    1 c. pearl barley
    2 c. diced tomato (reduced salt)
    1/4 tea. oregano
    1/2 tea. thyme
    1/2 tea. cumin
    1 t. garlic powder

    salt and pepper to taste

Directions

I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. You could use chicken broth instead of vegetable broth.

Chop vegetables, and add all ingredients together in a large pot. If not enough broth to cover vegetables to cook, add a little water. Season to taste. Bring to a boil and simmer for about 40 minutes until the barley is tender.


Number of Servings: 8

Recipe submitted by SparkPeople user RBNORTH66.

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