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Hardy Vegetable Soup

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Submitted by PJM

YIELD

servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

4 4
QUARTS QUARTS WATER *
1 237
¾ 177
CUP ML CELERY
chopped
½ 7.5
TABLESPOON ML BASIL
sweet
¾ 177
CUP ML ONIONS
chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
2 2
EACH EACH GARLIC CLOVES
chopped
½ 118
1 237
CUP ML CARROTS
sliced
½ 118
CUP ML PEARL BARLEY
pot
2 473
CUPS ML POTATOES
diced
2 473
CUPS ML CHICKEN
beef,ham
2 3E+1
TABLESPOONS ML CANOLA OIL
2 473
CUPS ML CABBAGE
coarsely chopped
½ 118
CUP ML TOMATO PASTE
1 1
EACH EACH TOMATOES
chopped
½ 118
CUP ML GREEN BELL PEPPERS
diced

Directions

In a soup pot sauté the celery, onion and garlic in oil for 5 minutes.

Add water, vegetables, pot barley, meats, seasonings.

Bring to the boil and simmer for 1¼ hours.

For last ¼ hour add cabbage and macaroni.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 407 28% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 153mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 42%
Sugars g
Protein 55g
Vitamin A 143% Vitamin C 87%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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