Appetizers / Soups / Salads

Roasted Garlic Barley Soup is for Dinner.

Roasted Garlic Barley Soup takes 40 minutes to prepare.

Roasted Garlic Barley Soup takes 20 minutes to cook.

Roasted Garlic Barley Soup makes 4 servings.

The ingredients for Roasted Garlic Barley Soup are:

1 medium head garlic
1 tsp olive oil or cooking oil
4 cups Vegetable Stock (recipe, page 18) or canned vegetable broth
1 1/2 cups thinly sliced leeks
3/4 cup thinly sliced celery
1 1/2 tsp dried basil, crushed
1/8 tsp black pepper
1 141/2-ounce can tomatoes, undrained and cut up
1 medium zucchini or yellow summer squash, halved lengthwise and thinly sliced
1/2 cup quick-cooking barley

Here is how you make Roasted Garlic Barley Soup:

1. Peel away the outer dry leaves from head of garlic, leaving skin of garlic cloves intact. Using a knife, cut off about 1/4 inch of the pointed top portion of head, leaving the bulb intact but exposing individual cloves. 2. Place garlic head, cut side up, in a small baking dish; drizzle with oil. Bake, covered, in a 400 degree oven for 25 to 35 minutes or until cloves feel soft when pressed. Cool slightly. Press garlic pulp from individual cloves; mash pulp with a fork. 3. In a large saucepan combine the mashed garlic pulp, Vegetable Stock, leeks, celery, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until leeks and celery are tender. 4. Stir in the tomatoes, zucchini, and barley. Return to boiling; reduce heat. Simmer, covered, about 10 minutes more or until barley is tender. Number of Servings: 4Recipe submitted by SparkPeople user SHERRY.J.

The nutritional information for Roasted Garlic Barley Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 104.6

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,031.4 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 3.5 g
• Protein: 2.5 g