Apple Barley Soup
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
thinly sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 ½ | cups |
vegetable stock
|
|
| 1 ½ | cups |
apple cider
|
*
|
| ⅓ | cup |
pearl barley
|
|
| 2 | large |
carrots
diced |
|
| 1 | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | cups |
apples
unpeeled, chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
thinly sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 828 | ml |
vegetable stock
|
|
| 355 | ml |
apple cider
|
*
|
| 79 | ml |
pearl barley
|
|
| 2 | large |
carrots
diced |
|
| 5 | ml |
thyme
|
*
|
| 1.3 | ml |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 473 | ml |
apples
unpeeled, chopped |
*
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
Directions
In a small soup pot, sauté onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min. or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
