Vegetable barley soup

Yield: 1 servings

Measure Ingredient

From Low-Fat conference 1 cup pearled barley, rinsed 1 potato (maybe 2) 2 cans diced tomatoes, with liquid Vegetable broth cube (or beef bouillion cube) About 2 cups water Frozen vegetable of choice: green beans, corn, lima beans

(about 2 cups total) 1-2 tsp. oregano 1 sauteed onion 1 bay leaf Throw everything into a pot and cook about an hour until barley is soft. Can also be cooked in a crockpot--just be sure barley doesn't get overcooked and sticky.

Submitted By KAZ DUNKLEY On 03-07-95

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