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Thick Vegetable Soup Recipe
|Vegetables||1 1⁄4 Pound|
|Pearl barley/Patna rice||1 Ounce|
|Stock/Water with a bouillon cube||1 1⁄2 Pint|
|Grated cheese||1 Tablespoon (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 591 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 20.4 mg
Sodium 1627.8 mg67.8%
Total Carbohydrates 86 g28.7%
Dietary Fiber 24.2 g96.9%
Sugars 0.4 g
Protein 42 g84%
Vitamin A 603.3% Vitamin C 132.8%
Calcium 35% Iron 36.2%
*Based on a 2000 Calorie diet
If using pearl barley blanch this by putting into cold water, bringing to the boil, and cooking for 1 minute.
Strain, then cook in boiling salted water until tender.
If using rice cook in boiling salted water until soft.
Meanwhile put the vegetables and stock into pan and cook until tender; this will vary according to how large the pieces are, but will take from 10-20 minutes.
Add seasoning and the pearl barley or rice and reheat, then serve garnished with grated cheese and chopped parsley.