An excellent soup with no cholesterol and very low in fat. This recipe makes a lot so you can cut it in half or try freezing. This soup freezes so well you can not tell the difference between fresh or frozen
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 16
Number Of Ingredients 16
Steps:
- In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
- Remove potatoes and mash together with margarine, set aside.
- Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
- Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
- Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
Nutrition Facts : Calories 109 calories, Carbohydrate 21.8 g, Fat 1.6 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 100.3 mg, Sugar 1.9 g
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