Vegetable Barley Soup
Source of Recipe
Schmitty
List of Ingredients
1 large yellow onion -- chopped fine
4 sticks celery -- chopped fine
3 large carrots -- chopped fine
1 clove garlic -- crushed
28 ounces canned crushed tomatoes
2 tablespoons tomato paste -- optional{I use ketchup}
8 cups water
2 chicken bouillon cube -- for more flavor
3/4 teaspoon dried thyme -- optional
4 cups fat-free chicken broth -- or beef or vegetable
8 tablespoons pearl barley
4 cups shredded cabbage
1 1/2 cups frozen green beans -- chopped
pepper to taste
Spray a large soup pot with Pam, place over medium heat.
Add onions & celery, cooking until translucent, about 5 minutes.
Add in carrots, broth, juice, water, tomatoes, barley, cabbage, chicken bouillon & seasonings.
Bring to a boil, turn to simmer. Cover & simmer for at least 2 hours but can be up to 10 hours.
25 minutes before serving, add in the frozen green beans & let simmer till cooked.
20{approximate 1 cup} servings @ 0 Points per serving.{50 calories, 0.3 grams fat, 10.8 carbs, 2.7 grams fiber, 4.1 grams protein, 0 cholesterol}
{The nutrtion is calculated by Master Cook and the ingredient information is from the USDA website..........
Recipe
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