Freezer Mix Barley Soup
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-mushroom freezer mix
|
* |
| 3 | cups |
water
|
|
| ½ | cup |
pearl barley
uncooked |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
carrots
sliced |
|
| 1 | each |
parsley leaves
sprig |
*
|
| 1 | each |
bay leaves
|
*
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-mushroom freezer mix
|
* |
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
pearl barley
uncooked |
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
carrots
sliced |
|
| 1 | each |
parsley leaves
sprig |
*
|
| 1 | each |
bay leaves
|
*
|
| 3.8 | ml |
salt
|
|
Directions
Dip container of frozen mix into hot water just to loosen.
In Dutch oven, heat frozen mix and remaining ingredients to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes.
Remove bay leaf.
