Garden Variety Soup
Source of Recipe
500 More Fat-Free Recipes
List of Ingredients
6 1/4 cups low salt vegetable broth
2 medium onions, chopped
4 cloves garlic, minced
1 medium red bell pepper, cored, and chopped
1 cup pearl barley
2 medium tomatoes, chopped
3 cups chopped spinach leaves
1 cup chopped fresh parsley
1 tablespoon dried basil
1/4 teaspoon ground black pepper
1 cup chopped yellow summer squash Recipe
(original recipe also called for 1 cup fresh or frozen/thawed lima beans and also cup fresh or frozen/thawed green peas). Heat 1/4 cup broth in a large saucepan. Add onions, garlic and red bell pepper, and saute until pepper begins to soften, about 5 minutes. Add the remaining broth, tomato juice, barley and tomatoes. Bring to a boil, reduce heat, and simmer for 30 minutes. Add spinach, parsley, basil, and squash, and continue to simmer until veggies are just tender, about 10 additional minutes. Sprinkle with pepper.
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