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Name: Vegetable Barley Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 150
Cuisine: soups
Ingredients: 6 spanish onions large diced; 5 Heads celery large diced; 6 jumbo carrots large diced; 1/4 cs mediun mushrooms quartered; 1 cup minced garlic; 20 each roma tomatoes large diced; 1 qt sherry wine; 1 cup fresh thyme pulled off stem; 2 #10 can creamed corn; 1 container veg base gfs; 2 bag frozen peas; 8 each yellow squash large dice; 8 each Zucchini large dice; 1 lb baby spinach; 2 cup EVOO; 1 cup rosemary fresh stem removed chopped; 1 qt tomato paste; 4 gallons water; 2 boxes barley coojk and keep seperate

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INGREDIENTS

6 spanish onions large diced
5 Heads celery large diced
6 jumbo carrots large diced
1/4 cs mediun mushrooms ; quartered
1 cup minced garlic
20 each roma tomatoes ; large diced
1 qt sherry wine
1 cup fresh thyme ; pulled off stem
2 #10 can creamed corn
1 container veg base ; gfs
2 bag frozen peas
8 each yellow squash ; large dice
8 each Zucchini ; large dice
1 lb baby spinach
2 cup EVOO
1 cup rosemary fresh ; stem removed chopped
1 qt tomato paste
4 gallons water
2 boxes barley ; coojk and keep seperate

INSTRUCTIONS

1. in large stock pot heat EVOO and sauté onions, celery, carrots and garlic.

2. add tomato paste and cook until lightly browned.

3. add rest of ingredients (except squashes and spinach)

4. once soup reaches boil add squash and spinach and simmer for a few minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 150 Servings

Calories: 41
Calories from Fat: 27 (66%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 19.1mg		1 %
Potassium 163.6mg		4 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 2.4g
Protein 0.9g		1 %
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.

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Calories per serving: 41

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