Carrot And Wheat Berry Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Fatfree, Feb95 | 6 | Servings | ||
INGREDIENTS
| 3 | Onions, coarsely chopped | |
| 5 | Cloves garlic, sliced | |
| 5 | Carrots, coarsely chopped | |
| 1 1/2 | c | Dry white wine |
| 1 | c | Wheat berries |
| 2 | c | Water, as needed |
| 28 | oz | Tomatoes, canned whole |
| With liquid | ||
| 5 | Carrots, coarsely chopped | |
| 1 | T | Basil, to taste |
INSTRUCTIONS
Saute first onion, garlic, and first 5 carrots in the wine until the onion has softened slightly. Add the wheat berries, water, and tomatoes. Watch the liquid volume and increase or decrease water as needed. Simmer covered about 1 1/2 hours. Add the second five carrots. Simmer covered another 45 minutes. Add basil to taste and simmer another 10 minutes. Source: I just made this on Sun. (it's amazing how creative one can be when faced with an odd cross-section of available ingredients). Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fatfree Digest [Volume 15 Issue 21] Feb. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 280.5mg
Potassium: 785.5mg
Carbohydrates: 24.6g
Fiber: 6g
Sugar: 11.8g
Protein: 3.1g