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Barley Vegetable Soup With Garlic

This Barley Vegetable Soup With Garlic healthy, hearty winter soup will warm your bones. It can be made in advance and refrigerated;  simply re-heat to serve.


Posted By: Christine Souza
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Prep Time: 10 min. | Cook Time: 60 min. | Ready In: 70 min.
Ingredients: Print   Add to cart
US Metric
  • 3 Tbs. olive oil
  • 1 yellow onion, peeled and coarsely chopped
  • 4 large carrots, peeled and coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 1 small fennel bulb, coarsely chopped
  • 2 Tbs. chopped garlic
  • 1/2 tsp. dried thyme
  • 8 cups organic low-sodium chicken broth
  • 1 cup pearl barley
  • salt and pepper to taste
  • Chopped fresh parsley for garnish

Cooking Process:

Combine onion, carrots, celery, fennel, garlic and thyme. Place in a food processor, and pulse until mixture is finely chopped but not pureed.

Heat olive oil in a large heavy-bottomed stock pot over medium hear. Add vegetable mixture and cook, stirring often, until onion are translucent, about 10 minutes.

Add broth, increase heat, and bring to a boil. Add barley, return to a boil; reduce heat to low. and gently simmer, stirring occasionally, for about an hour. Add salt and pepper to taste.

 

how to serve:

Serves 6

Ladle into large bowls, and garnish with a generous sprinkling of parsley.

Serve it with some crusty bread and a green salad.

Nutritional Information:

Per serving: 245 Cal.

7 G protein

7 G total fat (1 G sat fat)

39 G Carb.

0 Mg Chol.

185 Mg sodium

9 G fiber

4 G sugars

 

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