Roasted Pepper & Chicken Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 201.6
- Total Fat: 5.7 g
- Cholesterol: 30.1 mg
- Sodium: 424.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.4 g
- Protein: 14.6 g
View full nutritional breakdown of Roasted Pepper & Chicken Barley Soup calories by ingredient
Introduction
A hearty soup with a rich broth and lots of nutritious vegetables. A hearty soup with a rich broth and lots of nutritious vegetables.Number of Servings: 8
Ingredients
-
2 TBSP. virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 stalks of celery, chopped
4 large carrots, chopped
1 baking potato, chopped
1/2 cup frozen peas
8 oz. roasted sweet peppers, chopped
1/4 cup pearl barley
1 to 1 1/2 cup lean grilled or roasted chicken, chopped
32 oz. Pacific Organic chicken broth
1 TBSP. Spice Hunter Herbes De Provence
2 TBSP. curry powder
2 tsp turmeric
Salt and Pepper to taste
Directions
Cut peppers in half, seed and lay on foil covered baking sheet. Spray with olive oil and roast at 400 degrees until tender, remove from oven and cool.
In large stock pot over medium heat sauté onions, garlic and celery until transparent. I save time by putting the carrots, potato, and roasted pepper, along with the spices and half the chicken broth in a food processor on pulse for a few seconds. Then add all these ingredients, plus the barley and peas and simmer for about 1 to 1 1/2 hours, stirring occasionally, until the broth is thick and the vegetables are cooked.
Serving Size: 8 one cup servings
In large stock pot over medium heat sauté onions, garlic and celery until transparent. I save time by putting the carrots, potato, and roasted pepper, along with the spices and half the chicken broth in a food processor on pulse for a few seconds. Then add all these ingredients, plus the barley and peas and simmer for about 1 to 1 1/2 hours, stirring occasionally, until the broth is thick and the vegetables are cooked.
Serving Size: 8 one cup servings