| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 9 | Servings | |
INGREDIENTS
| 1/2 | c | Pearl barley |
| 3 | 10.75 oz chicken broth | |
| strained | ||
| 3 | Water | |
| 1 | Onion, cut in fourths | |
| 1 | Carrot, cut into thirds | |
| 1 | Stalk celery, cut into 1" | |
| slices | ||
| 1 | t | Thyme |
| 1 | Bay leaf | |
| Freshly ground black pepper | ||
| 5 | Carrots, sliced | |
| 2 | Stalks celery, sliced | |
| 1/2 | Zucchini, sliced | |
| 1/2 | c | Onion, chopped |
| 2 | c | Fresh spinach, chopped |
INSTRUCTIONS
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving. NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken. Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@earthlink.net> on Dec 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 474.2mg
Potassium: 410.7mg
Carbohydrates: 17.5g
Fiber: 3.7g
Sugar: 5.8g
Protein: 4.9g