Soup La Angelena

This is a vegetarian soup containing barley, rice, and potatoes in a broth filled with a wide variety of fresh garden vegetables ranging from onions and carrots to green beans, petite peas, and broccoli florets.

• Calories: 109 Calories

Ingredients

• ¼ teaspoon salt
• 1 onion, chopped
• 2 tablespoons margarine
• ¼ teaspoon ground black pepper
• 12 cups water
• 1 large carrot, diced
• ¼ cup uncooked white rice
• ¼ cup pearl barley
• 1 large potato, peeled and diced
• ½ cup broccoli florets
• 2 large potatoes, peeled and quartered
• 1 (14.5 ounce) can whole peeled tomatoes, mashed
• 1 large stalk celery, with leaves, finely chopped
• ½ cup fresh green beans, cut into 1/2 inch pieces
• ½ cup frozen petite peas, thawed
• ¼ cup barley flakes

Recipe Instructions

Step 1

In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.

Step 2

Remove potatoes and mash together with margarine, set aside.

Step 3

Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.

Step 4

Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.

Step 5

Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.