Mom's vegetable soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 176.1

Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 505.4 mg
Total Carbs: 27.7 g
Dietary Fiber: 6.9 g
Protein: 6.2 g

View full nutritional breakdown of Mom's vegetable soup calories by ingredient

Introduction

great when you want to lose weight or just warm up great when you want to lose weight or just warm up

Minutes to Prepare: 25

Minutes to Cook: 60

Number of Servings: 6

Ingredients

8 cans beef bouillion

14.5 oz can diced tomatos

handful of baby carrots

1 large onion diced

2 stalks celery chopped

1 orange or red pepper

1 can navy beans, drained and rinsed

1/3 cup barley

2 TB olive oil

2 tsp. sugar

dash ground pepper

1 bayleaf

1 potato, peeled and cubed

Directions

Saute onions in olive oil in a heavy stock pot. Add sugar so they carmelize. Pour in stock and can of tomatoes and keep stirring as you add chopped celery, carrots, peppers and potato. You can substitute vegetables too and add things such as cabbage or corn. Add the diced peppers at the end since they're already soft. Drain, rinse the navy beans and add them. While simmering, throw a bayleaf on top. Simmer the soup for 1 hour. About 30 minutes into the simmering, add the barley. When you are ready to serve, remove the bayleaf. Makes about 6 hearty servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DEMASK.