Try this Winter Vegetable Soup recipe, or contribute your own.
Suggest a better description* Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2 inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite sized pieces. ~------------------------------------------------------------------------- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to medium low; simmer covered, skimming and stirring occasionally, 1 hour. Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126 calories per serving. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 48 | ||
Calories from Fat: 13 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 242mg | 8 % | |
Potassium 65.9mg | 2 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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