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Recipes
Vegetable Barley Soup1 medium onion, cut into
1-inch pieces
2 medium carrots, peeled and
cut into 11/2-inch pieces
1 rib celery, cut into 11/2-inch
pieces
2 small 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
4 cups (1 quart) chicken
or vegetable broth
1/4 cup medium barley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 small 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.