QUEEBELL
04-09-2008, 08:55 AM
Vegetable Soup with Barley
1 cup each of the following:
Broccoli (chopped)
Cauliflower (chopped)
Potatoes (cubed)
Onion
Carrots (chopped)
Peas
Mushrooms (sliced)
Green beans
Barley
1 large can diced tomatoes
½ cup fresh chopped dill
¼ cup fresh chopped cilantro
5 cubes vegetable bullion
1 tablespoon garlic
1 teaspoon Adobo
1 tablespoon each Sofrito and Regaito (Goya food aisle in jars)
1 packet of Sazon Goya
Salt and pepper to taste
1 large can white cannelloni beans
¼ cup grated ptarmigan cheese
Rinse barley in a colander for several minutes.
In a large soup pot add all but the last two ingredients
Add enough water to cover vegetables plus 1 inch to allow barley to expand
Bring to a boil then reduce heat to medium and cook for one hour adding more water if needed.
Rinse cannelloni beans
In a food processor or blender puree cannelloni beans with 1 cup soup broth until smooth
Add puree to soup
Continue simmering for another hour stirring frequently
Serve topped with a sprinkle of ptarmigan cheese
This soup freezes very well. Freeze small portions for quick lunches or dinners packed with protein, vitamins and fiber.
1 cup each of the following:
Broccoli (chopped)
Cauliflower (chopped)
Potatoes (cubed)
Onion
Carrots (chopped)
Peas
Mushrooms (sliced)
Green beans
Barley
1 large can diced tomatoes
½ cup fresh chopped dill
¼ cup fresh chopped cilantro
5 cubes vegetable bullion
1 tablespoon garlic
1 teaspoon Adobo
1 tablespoon each Sofrito and Regaito (Goya food aisle in jars)
1 packet of Sazon Goya
Salt and pepper to taste
1 large can white cannelloni beans
¼ cup grated ptarmigan cheese
Rinse barley in a colander for several minutes.
In a large soup pot add all but the last two ingredients
Add enough water to cover vegetables plus 1 inch to allow barley to expand
Bring to a boil then reduce heat to medium and cook for one hour adding more water if needed.
Rinse cannelloni beans
In a food processor or blender puree cannelloni beans with 1 cup soup broth until smooth
Add puree to soup
Continue simmering for another hour stirring frequently
Serve topped with a sprinkle of ptarmigan cheese
This soup freezes very well. Freeze small portions for quick lunches or dinners packed with protein, vitamins and fiber.