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Hungarian Soup

 

49

Yield

1

batch

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 quarts water
*
2 large potatoes
firm
4 each carrots
3 small onions
2 each celery stalks
½ cup pearl barley
1 cup split green peas
dried
½ teaspoon black pepper
freshly ground
1 teaspoon herbal salt
*
2 tablespoons butter
½ cup white wine
*
1 teaspoon liquid smoke
*
2 cups vegetable juice cocktail
¼ teaspoon red hot pepper sauce
*
2 tablespoons butter
1 tablespoon all-purpose flour

Directions

Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.

Bring barley and peas to rolling boil in water.

Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 to 2½ hours.

About thirty minutes before serving, add the vegetable juice or vegetable stock and a "roux" made of the butter and flour.

Watch carefully as the soup thickens, lest it stick to the pot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 56420% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 485mg 20%
Total Carbohydrate 33g 33%
Dietary Fiber 23g 93%
Sugars g
Protein 39g
Vitamin A 253% Vitamin C 89%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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