Soup La Angelena
This is a vegetarian soup containing barley, rice, and potatoes in a broth filled with a wide variety of fresh garden vegetables ranging from onions and carrots to green beans, petite peas, and broccoli florets.
Serves 16
Prep time: 15 minutes
Cook time: 30 minutes
Calories: 85.94
Calories from Fat: N/A
Total Fat: 1.52 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 15.82 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 2.24 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
12 cups water
2 large potatoes, peeled and quartered
1 (14.5 ounce) can whole peeled tomatoes, mashed
1/4 cup pearl barley
1/4 cup uncooked white rice
2 tablespoons margarine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 large stalk celery, with leaves, finely chopped
1/2 cup fresh green beans, cut into 1/2 inch pieces
1 large potato, peeled and diced
1/2 cup frozen petite peas, thawed
1/2 cup broccoli florets
1/4 cup barley flakes
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In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
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Remove potatoes and mash together with margarine, set aside.
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Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
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Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
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Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
B-man 