Broccoli Barley Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 195.7
- Total Fat: 7.4 g
- Cholesterol: 1.2 mg
- Sodium: 764.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.5 g
- Protein: 6.9 g
View full nutritional breakdown of Broccoli Barley Soup calories by ingredient
Number of Servings: 2
Ingredients
-
1/2 medium onions, chopped
1/2 garlic cloves, minced
1 ounces sliced fresh mushrooms
1 tablespoons olive oil
1.5 cups vegetable broth
1/8 cup uncooked pearl barley
1/8 teaspoon dried rosemary, crushed
2 Cups fresh broccoli, cut into florets
1 teaspoon cornstarch
1 tablespoon cold water
1/2 cup nonfat milk
Salt and pepper
grated Parmesan cheese (optional)
Directions
Serves 2
1. In a large saucepan or Dutch oven, saute the first three ingredients in olive oil until tender. Add the vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
2. In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the milk, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GUNMETALGREY.
1. In a large saucepan or Dutch oven, saute the first three ingredients in olive oil until tender. Add the vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
2. In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the milk, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GUNMETALGREY.