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Jewish Soups
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Jewish
Soup Recipes |
Soup, a Kosher
Collection by Pam Reiss
Vegetable Barley Soup (p. 18) (serves
6/Pareve/Freezes) |
Ingredients:
- 1/2 small yellow
onion, peeled and finely chopped
- 1 small carrot,
peeled, halved lengthwise then cut into
1/4-inch/5-mm half-circles.
- 1 stalk celery,
thinly sliced
- 6 oz./175 g
button mushrooms, cut into 1/4-inch/5-mm slices
- 1/2 small
turnip, peeled and diced small
- 1 bay leaf
- 1/3 C./75 mL
pearl barley, rinsed well
- 7 C./1.75 L
stock
- 1 t./5 mL salt
- 1/4 t./1 mL
black pepper
- 3.4 C./175 mL
green beans, cut into 1-inch/2.5-cm pieces
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Soup A Kosher Collection |
Add any vegetables you
like. A great soup for using up vegetables from your
garden. Make big batches in the late summer and
freeze-perfect for a chilly fall dinner.
METHOD:
Place everything but green beans into a soup pot.
Cover and bring to a boil over high heat. Reduce
heat and simmer gently for 20 minutes on medium-low.
Add green beans and continue to simmer for 10-15
minutes or until the barley is tender.
Remove the bay leaf and serve.
Per Serving:
101 Calories
2 g Fat (13.7% calories from fat)
4 g Protein
18 g Carbohydrate
4 g Dietary Fiber
0 mg Cholesterol
2109 mg Sodium
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