• sherrydewalt

Vegetable Barley Soup

Easy. Healthy. Inexpensive. This soup checks all the boxes. It's made with pantry and freezer ingredients and goes together so fast; you can have it on the table in less than 30 minutes.


Making your own soup allows you to control the sodium and other ingredients and can save you as much as half the cost of commercial canned soups. Give it a try!



Recipe:

1 small onion, chopped (about ½ cup)

1 teaspoon garlic powder

1 teaspoon chili powder

1 Tablespoon Italian seasoning

1 quart low sodium vegetable broth (split)

1/3 cup uncooked pearl barley

1 14.5 oz. can no salt added diced tomatoes

1 12 oz. package frozen mixed vegetables (peas, corn, carrots, etc.)

1 15 oz. can kidney beans, drained


Add onion and a splash of the vegetable broth to a large pot over medium heat. Cook and stir the onions until they appear translucent and a bit golden. Sprinkle the spices over the onions and cook and stir until the spices coat the onions. Add the uncooked barley and stir or an addition minute or two. Add the remainder of the vegetable broth. Increase heat to high and bring to a boil. Reduce heat to medium high and simmer for 10 minutes. Add tomatoes, vegetables, and beans to the pot. Return to a simmer and cook for an additional 10 minutes until barley is tender. Makes 6 servings


Nutrition: 173 calories, 34g carb, 8g protein, 10g fiber, 184mg sodium




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