Market Soup
Ingredients
- 2 tablespoons barley each, and lentils ⓘ
- 1 cup water ⓘ
- 1 parsnip sliced ⓘ
- 1 carrot sliced
- 1 onion sliced ⓘ
- 1 stalk celery sliced ⓘ
- 1/2 turnip cubed ⓘ
- 1 garlic clove chopped ⓘ
- 3 tomatoes mediums, chopped, or canned in the off season ⓘ
- 1 pound kidney beans drained
- 1 teaspoon worcestershire sauce ⓘ
- 2 tablespoons dried oregano ⓘ
- 2 teaspoons dried parsley ⓘ
- 1 teaspoon onion salt ⓘ
- 1 bay leaf ⓘ
Instructions
- Cook the barley and lentils in small saucepan with the 1 cup water, until the water is absorbed.
- Meanwhile saute the sliced veggies (in batches so they don't steam) until partially cooked.
- In stock pan, put all the veggies, tomatoes, beans, and spices.
- Add the broth and precooked barley and lentils.
- Simmer briefly.
- Freezes well.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).