vegan: root veg and barley soup

[Guest guest]

(I can't remember if I sent this before. )

 

* Exported from MasterCook *

 

Root Vegetable and Barley Soup

 

Recipe By :Barbara Grunes (1998)

Serving Size : 8 Preparation Time :0:00

Categories : Cereal Grain Diabetic

Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons canola oil

cooking spray

2 cups chopped onion

2 cups sliced leek whites

1 1/2 cups sliced carrot

2 cups sliced parsnip

2 quarts defatted low-sodium vegetable broth

2 teaspoons dried thyme

salt -- to taste (up to 1 tsp)

1 teaspoon dried sage

1/2 teaspoon pepper

3 cups cooked instant barley

1/4 cup chopped chives -- optional garnish

 

Description:

" leek, carrot, parsnip... "

Source:

" Meatless Diabetic Cookbook: over 100 easy recipes [iSBN 0761510192] "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 168 Calories; 3g Fat (13.9% calories

from fat); 3g Protein; 35g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

19mg Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable; 1/2 Fat.

 

Serving Ideas : Add protein: whole wheat bread spread with peanut butter or

mashed beans

 

NOTES : The leeks, parsnips and carrots lend a distinct flavor to this

barley soup.

 

Nutr. Assoc. : 0 0 0 793 0 0 0 0 2130706543 0 0 2794 0

 

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

Links to Things Mastercook -+- free recipes