Sweet Potato and Barley Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 212.8
- Total Fat: 1.1 g
- Cholesterol: 4.2 mg
- Sodium: 859.8 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 9.2 g
- Protein: 6.4 g
View full nutritional breakdown of Sweet Potato and Barley Soup calories by ingredient
Number of Servings: 5
Ingredients
-
1 large Sweet Potato
1 medium onion
8 oz baby carrots
3 cloves garlic
1 cup uncooked barley
1 liter (about 33 oz) chicken stock - for soup base
2 1/2 cups chicken stock - for cooking barley
Tips
Chicken stock can be replaced with vegetable stock for a vegetarian option.
Directions
Preheat oven to 400 degrees F.
Wash and cut sweet potato in half. Cut onion into quarters. Place cut vegetables and baby carrots in a tinfoil lined pan. Spray all the vegetables with olive oil spray. Wrap garlic cloves in tinfoil and place in pan, as well. Cover pan with tinfoil and roast for 45 minutes (or until sweet potato is tender when poked with a fork).
While the vegetables roast, add 2 1/2 cups of chicken stock and 1 cup uncooked barley to a pot and bring to a boil. Once boiling, turn down to a simmer and cover pot. Cook for 45 min.
Once vegetables are done roasting, allow them to cool. When they're cool, use either a hand blender or an upright blender to puree the vegetables and the 1 liter of chicken stock together. Stir in the cooked barley and reheat to serve.
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSMALL851.
Wash and cut sweet potato in half. Cut onion into quarters. Place cut vegetables and baby carrots in a tinfoil lined pan. Spray all the vegetables with olive oil spray. Wrap garlic cloves in tinfoil and place in pan, as well. Cover pan with tinfoil and roast for 45 minutes (or until sweet potato is tender when poked with a fork).
While the vegetables roast, add 2 1/2 cups of chicken stock and 1 cup uncooked barley to a pot and bring to a boil. Once boiling, turn down to a simmer and cover pot. Cook for 45 min.
Once vegetables are done roasting, allow them to cool. When they're cool, use either a hand blender or an upright blender to puree the vegetables and the 1 liter of chicken stock together. Stir in the cooked barley and reheat to serve.
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSMALL851.