RECIPE / Vegetable Barley Soup

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Recipe makes 4 servings.

Macros Per Serving: Protein: 19g  |   Fat: 1.5g  |  Carbs: 80g  |  Fiber: 21g  |  Calories: 445


INGREDIENTS:

  • 1 cup regular or quick-cook barley
  • 4 potatoes, peeled and diced
  • 4 carrots, peeled & cut into rounds
  • 1 leek, trimmed and thin-sliced
  • 2 cloves garlic, thin-sliced
  • 8 oz bag frozen corn
  • 8 oz bag frozen peas 
  • Himalayan salt & black pepper to taste
  • Dash onion powder
  • 2-3 TB Worcestershire sauce


DIRECTIONS:

  1. Fill a soup pot half-way with water or chicken broth. Add barley, potatoes, carrots, peas, & corn to water and bring to a simmer. Season the water generously with all the dried spices. 
  2. In a separate sauté pan, cook the leeks & garlic in a little water and Worcestershire sauce.  Once soft, add to the soup pot.  Cook until potatoes and barley are tender.

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