Appetizers / Soups / Salads

Winter Vegetable and Barley Soup is for Soup.

Winter Vegetable and Barley Soup takes 15 minutes to prepare.

Winter Vegetable and Barley Soup takes 75 minutes to cook.

Winter Vegetable and Barley Soup makes 6 servings.

The ingredients for Winter Vegetable and Barley Soup are:

60 g cup pearl barley (Ebley can be used instead)
1.2 litres vegetable stock made from 2 cubes knorr low salt veg stock cubes
1 large carrot, diced
1 small turnip, diced
1 stick celery, chopped
1 small onion, finely chopped
2 young leeks, trimmed and sliced/diced
1/2 teaspoon mixed dried herbs (Optional)
1 bay leaf
1 tablespoon tomato puree (paste)
salt and pepper (to taste)
230 g can butter beans, drained and rinsed
1 clove Garlic (roasted if possible) crushed

Here is how you make Winter Vegetable and Barley Soup:

Put barley into a saucepan with stock and bring to the boil, then cover and simmer for 45 minutes or until barley is tender. Add vegetables, herbs, garlic, tomato puree (paste) and salt and pepper and simmer, covered, for 20 minutes. Remove bay leaf from soup, stir in beans and cook gently for 5- 10 minutes to heat through.Serve or let to cool and freeze in portionsNumber of Servings: 6Recipe submitted by SparkPeople user ANJOUROSE.

The nutritional information for Winter Vegetable and Barley Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.7

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 39.0 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 1.9 g
• Protein: 3.1 g

The dietary needs meet for Winter Vegetable and Barley Soup is Low Fat