Soup

Roasted Pepper and Chicken Barley Soup is for Soup.

Roasted Pepper and Chicken Barley Soup takes 30 minutes to prepare.

Roasted Pepper and Chicken Barley Soup takes 60 minutes to cook.

Roasted Pepper and Chicken Barley Soup makes 8 servings.

The ingredients for Roasted Pepper and Chicken Barley Soup are:

2 TBSP. virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 stalks of celery, chopped
4 large carrots, chopped
1 baking potato, chopped
1/2 cup frozen peas
8 oz. roasted sweet peppers, chopped
1/4 cup pearl barley
1 to 1 1/2 cup lean grilled or roasted chicken, chopped
32 oz. Pacific Organic chicken broth
1 TBSP. Spice Hunter Herbes De Provence
2 TBSP. curry powder
2 tsp turmeric
Salt and Pepper to taste

Here is how you make Roasted Pepper and Chicken Barley Soup:

Cut peppers in half, seed and lay on foil covered baking sheet. Spray with olive oil and roast at 400 degrees until tender, remove from oven and cool.In large stock pot over medium heat saut? onions, garlic and celery until transparent. I save time by putting the carrots, potato, and roasted pepper, along with the spices and half the chicken broth in a food processor on pulse for a few seconds. Then add all these ingredients, plus the barley and peas and simmer for about 1 to 1 1/2 hours, stirring occasionally, until the broth is thick and the vegetables are cooked. Serving Size:?8 one cup servings

The nutritional information for Roasted Pepper and Chicken Barley Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.6

• Total Fat: 5.7 g
• Cholesterol: 30.1 mg
• Sodium: 424.9 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 5.4 g
• Protein: 14.6 g