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Harvest Vegetable Barley Soup

fast.cook's picture
Ingredients
  Butter 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), finely chopped
  Diced peeled rutabaga 1 1⁄2 Cup (24 tbs)
  Dried thyme/Dried marjoram 1⁄2 Teaspoon
  Chicken stock/Vegetable stock 8 Cup (128 tbs)
  Pearl barley 1⁄2 Cup (8 tbs), rinsed
  Diced peeled sweet potatoes 1 1⁄2 Cup (24 tbs)
  Diced zucchini 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, garlic, rutabaga and thyme; cook, stirring often, for 5 minutes or until vegetables are lightly colored.
2. Stir in stock and barley; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add sweet potatoes and zucchini; simmer, covered, for 15 minutes or until barley is tender. Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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4.1175
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.2%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 122.1 mg40.7%

Sodium 3450.1 mg143.8%

Total Carbohydrates 228 g76.2%

Dietary Fiber 30.7 g122.7%

Sugars 82.4 g

Protein 67 g133.7%

Vitamin A 1047.1% Vitamin C 271.8%

Calcium 51.6% Iron 70.9%

*Based on a 2000 Calorie diet

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Harvest Vegetable Barley Soup Recipe