21
POTATO BARLEY SOUP
Parsnips add a sweet flavor to this vitamin-rich,
low-fat vegetarian soup.
Serves:
6
Serving Size:
18 ounces
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
1 hour and 5 minutes
TOTAL:
1 hour and 25 minutes
INGREDIENTS:
• ¾-cup barley
• 6 cups low-sodium vegetable broth
• 2 carrots, diced
• 6 potatoes, cubed
• 1 onion, diced
• 1 parsnip, cubed
• ½-teaspoon garlic powder
• 1 teaspoon dill
• ½-teaspoon sea salt
INSTRUCTIONS:
Cook barley in broth for 45 minutes. Add remaining ingredients and cook for additional 20 minutes.
(To reduce the sodium level in this soup, don’t add the sea salt.)
NUTRITIONAL VALUE:
Calories: 282
Sodium: 576 mg
Fat: 1 g
Carbohydrates: 63 g
Protein: 8 g
Sugars: 5 g
Ron from Store 3860
in Massillon, OH
Rena,
Wellness Champion
per serving
282
CALORIES
LUNCH
