Guest guest Posted May 4, 2002 Report Share Posted May 4, 2002 * Exported from MasterCook * Fennel-Barley Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium fennel bulbs -- trimmed and chopped (2 cups) 2 medium zucchini -- chopped (2-1/2 cups) 1 large onion -- chopped 1/2 cup regular barley 2 cloves garlic -- minced 1 tablespoon snipped leafy tops of fennel 1/4 teaspoon pepper 4 cups reduced-sodium vegetable juice or hot-style vegetable juice 2 cups water 1 14.5 oz can vegetable broth In a 3-1/2- or 4-quart crockery cooker combine fennel, zucchini, onion, barley, garlic, fennel tops, and pepper. Stir in vegetable juice, water, and broth. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 8 side-dish servings. Source: " MC Formatted by Karen C. Greenlee " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 1g Fat (12.8% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 374mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. NOTES : From BHG.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.