Winter vegetable & barley soup^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked barley |
| 14 | cups | Water |
| ½ | cup | Low sodium tamari |
| 2 | teaspoons | Granulated garlic |
| 2 | teaspoons | Granulated onion |
| ½ | teaspoon | Black pepper |
| 1 | cup | Chopped onions |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped carrots |
| 1 | cup | Chopped turnips |
| 1 | cup | Chopped potatoes |
| 1 | cup | Cauliflower florets |
| 1 | cup | Brossoli florets |
| 1 | cup | Chopped asparagus |
| 1 | cup | Cooked kidney beans |
| 2 | teaspoons | Dried basil |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Dried rosemary |
Directions
Boil balrey and 2 cups water in saucepan. Reduce heat and simmer, covered, until done, about 45 minutes.
Boil remaining water, tamari, garlic, onion, and pepper. Add onion, celery, carrots, turnips, and potatoes and boil 10 minutes.
Add cauliflower and boil 2 minutes. Add broccoli, asparagus, and beans; cook one minute. Season to taste.
Per serving:
174 cal., 8g pro., 654mg sod., 34g carb., 1g fat, omg chol., 64mg calcium.
Vegetaraian Gourmet Issue #15
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95