Winter Vegetable Soup

Serves: 
10
Ingredients: 

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

Instructions: 
  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.
Tips: 
  • 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

Season: 
Fall
Winter

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

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