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Spring Vegetable Broth Recipe

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Spring Vegetable Broth Recipe

Prep Time: Cook Time:

Ingredients

  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Olive oil | 2.00 tsp
  • Celery, raw | 2.00 strip 4" long
  • Leeks, raw | 2.00 leek
  • Carrots, raw | 1.00 medium
  • Barley, pearled, raw | 2.00 oz
  • Reduced sodium vegetable soup | 3.50 can (10.75 oz)
  • Peas, green, raw | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 279.12 mg

Fat per serving: 4.88 g

Saturated fat per serving: 0.74 g

Protein per serving: 8.65 g

Sodium per serving: 1,015.38 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Diagonally slice the peas; finely dice the carrot; chop the celery strips and leeks.
  2. In a saucepan, heat oil and then add leeks, carrots and celery. At a medium heat cook for about 10 minutes.
  3. Stir in the vegetable soup and barley. Season to your taste and then let simmer for 20 minutes. Now add peas and again simmer foe 10 minutes.
  4. Pour into serving bowls and serve.

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