KitchenAid KHB1231 manual Vegetable Barley Soup, Medium onion, cut into 1-inch pieces, Set aside

Recipes

Vegetable Barley Soup

1medium onion, cut into 1-inch pieces

2medium carrots, peeled and cut into 11/2-inch pieces

1rib celery, cut into 11/2-inch pieces

2small tomatoes, cored and seeded

1/3 cup fresh or frozen cut green beans

1/4 cup fresh or frozen green peas

1/4 cup fresh or frozen corn

4cups (1 quart) chicken or vegetable broth

1/4 cup medium barley

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1small bay leaf

1/4 teaspoon salt

1/8 - 1/4 teaspoon white pepper

In chopper attachment bowl with blade, place onion, carrots, and celery. Insert chopper adapter into motor body and lock adapter onto bowl. Pulse 5 to 6 times at Speed 1, about 5 seconds each time, or until coarsely chopped. Transfer vegetable mixture into large saucepan or Dutch oven.

Set aside.

In chopper attachment bowl, place tomatoes. Replace adapter; pulse 3 to 4 times at Speed 2, about 3 seconds each time to chop.

Add tomatoes and remaining ingredients to saucepan. Bring to a boil. Reduce heat, cover, and simmer 45 to 60 minutes, or until vegetables and barley are tender. Remove and discard bay leaf.

Yield: 5 servings (1 cup per serving).

Per Serving: About 100 cal, 3 g pro, 16 g carb,

3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod.

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