RCI-SP.001.0545.001

Vegetable Barley Soup

Name: Vegetable Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ cups quick-cooking barley; 3 medium sized tomatoes (coarsely chopped); 2 medium carrots (peeled and sliced); 1 medium onion (chopped); 2 cloves garlic (minced); 1½ quarts low-sodium (low-fat chicken stock); 2 cups low-sodium vegetable juice; 4 unit fresh basil leaves (shredded); ½ cup mushrooms (sliced); 1 unit salt and pepper (to taste (optional)); 1 unit a dollop of non-fat sour cream(optional)

[http://www.metrokc.gov/HEALTH/nutrition/recipes/vegbarleysoup.htm Vegetable Barley Soup] from the P

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

quick-cooking barley
1½ cups
sized tomatoes
coarsely chopped
3 medium
carrots
peeled and sliced
2 medium
onion
chopped
1 medium
garlic
minced
2 cloves
low-sodium
low-fat chicken stock
1½ quarts
low-sodium vegetable juice
2 cups
fresh basil leaves
shredded
4 unit
mushrooms
sliced
½ cup
salt and pepper
to taste (optional)
1 unit
a dollop of non-fat sour cream(optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Vegetable Barley Soup

Ingredients

Method

What Makes This Variant Distinct