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
A Message from our Provider:
“How about a private meeting with God? Pray!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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