| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups | 6 | Servings | |
INGREDIENTS
| 1 | Onion, diced | |
| 2 | Celery stalks, diced | |
| 4 | Garlic cloves, minced | |
| 1/4 | c | Vegetable oil |
| 3 | qt | Beef or chicken stock |
| 1/2 | c | Pearl barley, rinsed |
| 2 | Carrots, diced | |
| 2 | Idaho potatoes | |
| peeled and diced | ||
| 1/4 | t | Pepper |
| Salt to taste |
INSTRUCTIONS
SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 81.9mg
Potassium: 217.6mg
Carbohydrates: 19g
Fiber: 4.1g
Sugar: 2.8g
Protein: 2.4g