Saturday, December 22, 2012

Vegetable Barley Soup

Soup is perfect when there is a chill in the air and it is especially perfect when everyone isn't feeling the greatest.  This vegetable barley soup is incredible easy and incredible comforting.  Which is perfect since everyone in my house is battling the nasty chest cold that is going around.

This soup, just like most of my other soups, is one of those clean out the pantry and fridge type deals too.  That means it is a great frugal recipe to have on hand.  It's not very soupy because I like a thick, hearty soup, but if you want it soupier just add a couple cups of beef broth or water and that should do the trick.

This really is one of my favorite go to soups.  It's so versatile and easy to change up.  Just about anything goes with this soup so customize it to what you have on hand or what you like.

Vegetable Barley Soup
4 TBS butter
1 onion, diced
3 celery stalks, finely diced
3 carrots, diced
2 medium russet potatoes, peeled and finely diced
1 can corn, drained
1 can green beans, drained
28 oz can fire roasted diced tomatoes with juice (can use regular or stewed whatever you have extra of)
15 oz tomato sauce (V8 works really well too!)
4 beef bouillon cubes
2/3 cup barley
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1 1/2 tsp sugar
1 bay leaf
1 tsp garlic powder
1 TBS worcestershire sauce

  • Melt butter over medium-high heat in a large stock pot
  • Add onion, celery, carrots, potatoes, and seasoning
  • Saute until vegetables are tender, about 10 minutes
  • Add remaining ingredients along with 2 cups of water and bring to a boil
  • Reduce heat to low and simmer for about 60 minutes or until vegetables are tender
You can't beat that.  Just use up whatever you have.  Frozen vegetables, canned beans, or any other fresh veggies you have on hand.  Every once in a while I will chop up leftover roast or steak and toss that in too.  You really can't go wrong :)

Below is the nutritional value per serving.  This recipe yields approximately 12 servings.

Nutrition Facts
Serving Size 251 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 64%Vitamin C 32%
Calcium 9%Iron 10%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

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