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Hearty Vegetable Barley Soup Recipe
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added beef broth||55 Ounce, undiluted (4 Cans, 13 3/4 Ounce Each)|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Cans 14 1/2 Ounce Each)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs), uncooked|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Thinly sliced leeks||1 Cup (16 tbs)|
|Sliced okra||1 Cup (16 tbs) (Fresh)|
|Peeled diced turnips||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 608 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.59 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2224.1 mg92.7%
Total Carbohydrates 110 g36.7%
Dietary Fiber 29.2 g116.8%
Sugars 42.2 g
Protein 35 g69.3%
Vitamin A 683.8% Vitamin C 260.2%
Calcium 103.3% Iron 63.5%
*Based on a 2000 Calorie diet
Add onion, and next 3 ingredients; saute 4 minutes.
Add broth and next 9 ingredients to vegetable mixture; bring to a boil, stirring occasionally.
Cover, reduce heat,and simmer 20 minutes, stirring occasionally.
Add leeks, okra, and turnips to broth mixture; stir.
Cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf.