Dinner

Veggie Soup/ Stew is for Dinner.

Veggie Soup/ Stew takes 20 minutes to prepare.

Veggie Soup/ Stew takes 45 minutes to cook.

Veggie Soup/ Stew makes 1 servings.

The ingredients for Veggie Soup/ Stew are:

2 c water
4 c chicken broth (reduced sodium)
1 c barley (cooked seperately)
1 can white beans, drained
2 stalks celery, diced
4 carrots, peeled and diced
1/2 c onion (i minced it, but you can do bigger pieces)
4 cloves garlic, minced
1 c bell pepper
1 c frozen corn
4 small potatoes
1/2 c gr turkey (this was left over from an other meal, so I just threw it in. It would be very good with more though.)
1/2 c diced canned tomatoes
1/2 tablespoon of thyme, basil and oregano
salt and pepper to taste

Here is how you make Veggie Soup/ Stew:

I cooked the barely per the instructions on the bag as I chopped all the vegetables. Then I browned the onion, and garlic. I added the water and broth, as well as all of the veggies and spices. I let that come to a boil and boiled it for about 20 minutes. Then I added in the cooked barley, white beans, tomatoes and turkey and cooked for an other 20 minutes or so. Serving Size: makes 12 1 c servingsNumber of Servings: 1Recipe submitted by SparkPeople user BLAKEYSWIFEY.

The nutritional information for Veggie Soup/ Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,808.3

• Total Fat: 21.8 g
• Cholesterol: 111.6 mg
• Sodium: 4,871.8 mg
• Total Carbs: 335.7 g
• Dietary Fiber: 40.9 g
• Protein: 87.7 g