Winter Vegetable & Barley Soup^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 cup: Uncooked barley,
1 cup: Chopped turnips,
14 cup: Water,
1 cup: Chopped potatoes,
1/2 cup: Low sodium tamari,
1 cup: Cauliflower florets,
2 tsp: Granulated garlic,
1 cup: Brossoli florets,
2 tsp: Granulated onion,
1 cup: Chopped asparagus,
1/2 tsp: Black pepper,
1 cup: Cooked kidney beans,
1 cup: Chopped onions,
2 tsp: Dried basil,
1 cup: Chopped celery,
2 tsp: Dried oregano,
1 cup: Chopped carrots,
1 tsp: Dried rosemary,
Directions:
Boil balrey and 2 cups water in saucepan. Reduce heat and simmer,
covered, until done, about 45 minutes.
Boil remaining water, tamari, garlic, onion, and pepper. Add onion,
celery, carrots, turnips, and potatoes and boil 10 minutes.
Add cauliflower and boil 2 minutes. Add broccoli, asparagus, and
beans; cook one minute. Season to taste.
Per serving:
174 cal., 8g pro., 654mg sod., 34g carb., 1g fat, omg chol., 64mg
calcium.
Vegetaraian Gourmet Issue #15
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp
covered, until done, about 45 minutes.
Boil remaining water, tamari, garlic, onion, and pepper. Add onion,
celery, carrots, turnips, and potatoes and boil 10 minutes.
Add cauliflower and boil 2 minutes. Add broccoli, asparagus, and
beans; cook one minute. Season to taste.
Per serving:
174 cal., 8g pro., 654mg sod., 34g carb., 1g fat, omg chol., 64mg
calcium.
Vegetaraian Gourmet Issue #15
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp