Vegetarian Barley-vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetables, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | Med Onions, peeled & diced | |
| 2 | Lg Carrots, scraped & diced | |
| 2 | Stalks Celery, chopped | |
| 3 | T | Butter or margarine |
| 1 | Tomatoes, chopped-1 lb 12 oz | |
| 8 | c | Water |
| 1 | t | Dried Basil |
| 1/2 | t | Dried Thyme |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Pearl Barley |
| 2 | c | Frozen green beans or peas * |
| 1 | T | Chopped fresh Dill |
INSTRUCTIONS
(cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-12. Good for informal lunch or supper. 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: 119
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: <1mg
Sodium: 536.8mg
Potassium: 160.1mg
Carbohydrates: 19.3g
Fiber: 4.6g
Sugar: 1.5g
Protein: 2.8g