Vegetarian Hearty Barley Soup (contains soy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 128.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 85.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.2 g
- Protein: 5.5 g
View full nutritional breakdown of Vegetarian Hearty Barley Soup (contains soy) calories by ingredient
Introduction
Frozen vegetables make this soup extra easy. Frozen vegetables make this soup extra easy.Number of Servings: 12
Ingredients
-
2 cup Morningstar Farms Meal Starters Grillers Recipe Crumbles
1/2 cup chopped onion
1 cloves garlic, minced
7 cups water
One 14-ounce can no-salt-added tomatoes, undrained, chopped
1/2 cup Medium Quaker Barley*
1/2 cup sliced celery
1/2 cup sliced carrots
1/2 teaspoon basil
1 9 ounce package frozen mixed vegetables
Directions
Preparation
In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 or until vegetables are tender. Add additional water if soup becomes too thick upon standing.
Variations
*To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground soy, onion and garlic as directed above. Add remaining ingredients including frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until vegetables and barley are tender
makes (12) 1-1/2 cup servings
possibly more depending on the thickness of the soup.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEE1021.
In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 or until vegetables are tender. Add additional water if soup becomes too thick upon standing.
Variations
*To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground soy, onion and garlic as directed above. Add remaining ingredients including frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until vegetables and barley are tender
makes (12) 1-1/2 cup servings
possibly more depending on the thickness of the soup.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEE1021.