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Thick Vegetable Soup

Ingredients
  Vegetables 1 1⁄4 Pound
  Pearl barley/Patna rice 1 Ounce
  Stock/Water with a bouillon cube 1 1⁄2 Pint
  Seasoning To Taste
  Grated cheese 1 Tablespoon (For Garnish)
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Peel and cut the vegetables into small dice or grate very coarsely.
If using pearl barley blanch this by putting into cold water, bringing to the boil, and cooking for 1 minute.
Strain, then cook in boiling salted water until tender.
If using rice cook in boiling salted water until soft.
Meanwhile put the vegetables and stock into pan and cook until tender; this will vary according to how large the pieces are, but will take from 10-20 minutes.
Add seasoning and the pearl barley or rice and reheat, then serve garnished with grated cheese and chopped parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Your rating: None
4.13
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 591 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 20.4 mg6.8%

Sodium 1627.8 mg67.8%

Total Carbohydrates 86 g28.7%

Dietary Fiber 24.2 g96.9%

Sugars 0.4 g

Protein 42 g84%

Vitamin A 603.3% Vitamin C 132.8%

Calcium 35% Iron 36.2%

*Based on a 2000 Calorie diet

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Thick Vegetable Soup Recipe