Winter Vegetable Soup


2 parsnips, peeled and chopped

2 small turnips, peeled and chopped

2 carrots, peeled and chopped

2 medium onions, peeled and chopped

1/2 cup pearl barley, uncooked

6 cups water

2 chicken or vegetable bouillon cubes

2 teaspoons dried basil

Pepper to taste

  1. Wash and prepare the vegetables.
  2. Put the vegetables in large pot or saucepan.
  3. Add the barley, water, bouillon cubes, and basil. Bring to a boil.
  4. Reduce the heat, cover, and simmer for 1 to 2 hours.
  5. Check the soup often, adding hot water as needed.
  6. Add pepper to taste.
  • For a spicier taste, add a few shakes of Tabasco sauce and 1/4 teaspoon of curry powder.
  • Serve with whole-wheat bread or rolls.
Nutrition Facts: 

Serving size: 1 cup

Calories: 80

Fruits and Vegetables: 1/2 cup

Fat: 0 g

Fiber: 3 g

Sodium: 210 mg


This material was developed by the UMass Extension Nutrition Education Program.

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