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

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