Vegetable Soup(Low-Fat)
Vegetable Soup(Low-Fat) is an moderately easy dinner. Made with 2 tbsp. olive oil, 3 large cloves garlic, minced, 1 c. chopped onion, 3/4 c. uncooked barley and 5 c. (total) any vegetable combination such as carrots squash, celery, zucchini, cabbage, etc., this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In a large soup kettle, heat olive oil and saute garlic, onion and barley until onion is translucent.
Stir in vegetables (except cabbage and mushrooms, if used).
Saute 2 to 3 minutes.
Add water.
Bring to a boil.
Add parsley.
Cover and reduce heat. Simmer 40 minutes, or until vegetables and barley are just tender. Stir in tomato purée.
Add sugar, salt and pepper.
Add cabbage and mushrooms now, if you are using them.
Simmer 15 more minutes or until vegetables and barley are completely tender.
Adjust seasonings.
Just before serving, sprinkle each portion with Parmesan cheese.
Makes 6 servings.
🍷 Perfect Pairings
Complete your meal with these
:focal(1259x678:1261x680)/264606-ThePerfectMargarita-2X3-0340-af12038f40b14a3c89d494ac25d97d08.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment