Tomato Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 984.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
View full nutritional breakdown of Tomato Barley Soup calories by ingredient
Introduction
This smooth and "creamy" soup is great for those with dairy allergies, or those who just want a delicious and healthy vegetarian soup. The barley and flour thicken it without using dairy products. Substitute low sodium vegetable broth if you are watching your salt (I couldnt find it in the ingredient database) This smooth and "creamy" soup is great for those with dairy allergies, or those who just want a delicious and healthy vegetarian soup. The barley and flour thicken it without using dairy products. Substitute low sodium vegetable broth if you are watching your salt (I couldnt find it in the ingredient database)Number of Servings: 8
Ingredients
-
1 medium zucchini, diced
1 onion, diced
1 large stalk celery, diced
3 garlic cloves, minced
3/4 cup pearl barley
8 cups vegetable broth
2 cups V8 or other tomato-vegetable juice
3 tbs flour
3 tbs olive oil
1/2 tbs salt
1/2 tsp black pepper
fresh basil, minced
Directions
-Heat 2 tsp. oil in large pan
-Add celery, onion, zucchini, and garlic and saute until vegetables are tender (around 6 minutes).
-Transfer vegetables and 1 cup vegetable broth into food processor and process until smooth.
-Transfer vegetable puree into large saucepan and add the remaining vegatable broth, V8, and barley. Bring to a boil
-Continue to simmer until barley is tender (around 30 minutes)
-Heat remaining oil in small pan. Add flour, stir, and cook until mixture is a smooth golden paste that bubbles a bit. (about 2 minutes)
-Add flour mixture to soup and stir just until it thickens. Remove from heat.
-Serve with fresh basil leaves.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MUSHIMUSHA.
-Add celery, onion, zucchini, and garlic and saute until vegetables are tender (around 6 minutes).
-Transfer vegetables and 1 cup vegetable broth into food processor and process until smooth.
-Transfer vegetable puree into large saucepan and add the remaining vegatable broth, V8, and barley. Bring to a boil
-Continue to simmer until barley is tender (around 30 minutes)
-Heat remaining oil in small pan. Add flour, stir, and cook until mixture is a smooth golden paste that bubbles a bit. (about 2 minutes)
-Add flour mixture to soup and stir just until it thickens. Remove from heat.
-Serve with fresh basil leaves.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MUSHIMUSHA.