Vegetarian Vegetable Barley Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 140.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 320.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.5 g
- Protein: 5.2 g
View full nutritional breakdown of Vegetarian Vegetable Barley Soup calories by ingredient
Introduction
My picky vegetarian daughter loves this soup. It's packed with lots of nutrients, and low in calories! My picky vegetarian daughter loves this soup. It's packed with lots of nutrients, and low in calories!Number of Servings: 16
Ingredients
-
3 cubes of McCormicks All Vegetable Chicken Style Bouillon
2 Tbsp Basil
2 Tbsp Oregano
1 Tbsp Minced Garlic
1 Onion, chopped
5-6 Large Mushrooms, chopped
2 Cups Celery, chopped
6-7 Carrots, peeled and chopped
10 mini Yellow Potatoes, diced
1 28 oz (796ml) can Diced Tomatoes
1 19 oz (540ml) can Chick Peas
1/4 cup Barley
1/4 cup Orzo Pasta (optional)
A few dashes of the hot sauce of your choice
1 1/2 cups frozen Corn
1 1/2 cups frozen Peas
Tips
You can use whatever vegetables you like - broccoli, cauliflower, peppers.
Directions
1. Fill large soup pot with 10 cups of water, put on medium heat, add the Bouillon cubes, Basil and Oregano.
2. Fry chopped Onion, Mushrooms and Celery in a little Olive oil and garlic. Splash with some hot sauce while stir frying . Once veggies are soft, put into soup pot.
3. Next, fry the carrots for a few minutes and add to the soup pot.
4. Next, fry the diced potatoes, splash with some hot sauce. Fry until just slightly tender, then add to soup pot.
5. Add Chick Peas, Barley and Orzo Pasta to the soup pot
6. Let soup simmer for 1/2 hour on low-medium heat
7. Add the frozen peas and corn and let simmer for another 10 minutes
Serving Size: Makes 12-16 2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user FITTERBYTHEDAY.
2. Fry chopped Onion, Mushrooms and Celery in a little Olive oil and garlic. Splash with some hot sauce while stir frying . Once veggies are soft, put into soup pot.
3. Next, fry the carrots for a few minutes and add to the soup pot.
4. Next, fry the diced potatoes, splash with some hot sauce. Fry until just slightly tender, then add to soup pot.
5. Add Chick Peas, Barley and Orzo Pasta to the soup pot
6. Let soup simmer for 1/2 hour on low-medium heat
7. Add the frozen peas and corn and let simmer for another 10 minutes
Serving Size: Makes 12-16 2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user FITTERBYTHEDAY.