root veg barley soup with directions

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* Exported from MasterCook *

 

Root Vegetable and Barley Soup

 

Recipe By :Barbara Grunes (1998)

Serving Size : 8 Preparation Time :0:00

Categories : Diabetic Grains

Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons canola oil

butter-flavored 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

 

Heat oil in large nonstick pot sprayed with cooking spray. Saute onions,

leeks and carrots over medium heat, partially covered, for 5 to 6 minutes,

stirring occasionally. Stir in remaining ingredients, except barley and

chives. Bring soup to a boil, then reduce heat to medium low. Continue

cooking partially covered for 45 minutes or until all the vegetables are

tender and flavors are blended. Add barley and reheat. Adjust seasonings to

taste. Ladle hot soup into bowls and sprinkle with chives. Appetizer Soup.

 

Description:

" leek, carrot, parsnip... "

Source:

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

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

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

1019mg 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

 

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=^..^= PatH (Pat Hanneman)

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

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