Two-tomato Soup With Barley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups and, Stews | 4 | Servings | ||
INGREDIENTS
| 2 | t | Olive oil |
| 2 | c | Sliced mushrooms |
| 1/2 | c | Chopped onion |
| 3 | c | Water |
| 2 | T | Diced sun-dried tomato |
| packed without oil | ||
| 1 | t | Brown sugar |
| 1/4 | t | Salt |
| 1/4 | t | Hot sauce |
| 1/8 | t | Ground allspice |
| 1/8 | t | Pepper |
| 14 1/2 | oz | No-salt-added whole |
| tomatoes 1 can | ||
| undrained | ||
| and chopped | ||
| 1/3 | c | Uncooked quick-cooking |
| barley |
INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and saute 4 minutes or until tender. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until barley is tender. Yield: 4 servings (serving size: 1-1/4 cups). Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 157mg Sodium Recipe by: Cooking Light, May 1995, page 129 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 1143.4mg
Potassium: 1483.5mg
Carbohydrates: 33.7g
Fiber: 7g
Sugar: 18.6g
Protein: 7.8g