" Negative Calorie " Vegetable Barley Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Yields:
-
46 cups
- Serves:
- 23
ingredients
- 2 onions, chopped
- 4 garlic cloves, chopped
- 4 carrots, cut into disks
- 6 stalk celery, sliced
- 946.36 ml broccoli florets
- 473.18 ml green beans, cut into 1 inch pieces
- 20 mushrooms, sliced
- 283.49 g frozen spinach
- 946.0 ml diced tomato
- 1 head cabbage, cut into 2 inch pieces
- 2 (56.69 g) package low-sodium onion soup mix
- 236.59 ml barley
- 19.71 ml beef bouillon
- 2.46 ml cayenne pepper (to taste)
- 1.23 ml paprika (to taste)
- 2.46 ml seasoned pepper (to taste)
- 14.79 ml parsley (to taste)
- 8280.65 ml water
directions
- In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
- Bring to a boil.
- Start adding the vegetables, one at a time, adding water as needed to cover them.
- Stir in the soup mix, bouillon, spices, and the rest of the water.
- Bring to a boil.
- Add the barley.
- Let simmer, covered, for 1 to 2 hours.
- For a "stewier" soup, let simmer for additional time, stirring occasionally, until it's to your liking.
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