Vegetarian

Garden Vegetable Soup w/potato broth is for Soup.

Garden Vegetable Soup w/potato broth takes 30 minutes to prepare.

Garden Vegetable Soup w/potato broth takes 40 minutes to cook.

Garden Vegetable Soup w/potato broth makes 8 servings.

The ingredients for Garden Vegetable Soup w/potato broth are:

I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. The pearl barley is not cooked. I couldn't fine the uncooked on the ingredient list. The pearl barley is added and cooked with the other ingredients.

6-8 cups potato broth or vegetable broth
2 c. carrots, chopped
2 c. celery, diced
1 c. onion, diced
1 c. bell pepper, diced
1 c. pearl barley
2 c. diced tomato (reduced salt)
1/4 tea. oregano
1/2 tea. thyme
1/2 tea. cumin
1 t. garlic powder

salt and pepper to taste

Here is how you make Garden Vegetable Soup w/potato broth:

I use potato broth left from boiling potatoes as the soup base instead of vegetable broth. You could use chicken broth instead of vegetable broth.Chop vegetables, and add all ingredients together in a large pot. If not enough broth to cover vegetables to cook, add a little water. Season to taste. Bring to a boil and simmer for about 40 minutes until the barley is tender.Number of Servings: 8Recipe submitted by SparkPeople user RBNORTH66.

The nutritional information for Garden Vegetable Soup w/potato broth is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 97.2

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 415.8 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 4.8 g
• Protein: 2.7 g

The dietary needs meet for Garden Vegetable Soup w/potato broth is Vegetarian