Negative Calorie Vegetable Barley Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I came up with this for my diet by combining other recipes, adding and deleting things, and tweaking it to my liking. I eat 2 cups (one serving) at lunch or dinner, for a low calorie filler . Plus it's high in fiber (and great for you, too!). Ingredients:
2 onions, chopped |
4 garlic cloves, chopped |
4 carrots, cut into disks |
6 stalks celery, sliced |
4 cups broccoli florets |
2 cups green beans, cut into 1 inch pieces |
20 mushrooms, sliced |
1 (10 ounce) frozen spinach |
1 quart diced tomato |
1 head cabbage, cut into 2 inch pieces |
2 (1 ounce) packages low-sodium onion soup mix |
1 cup barley |
4 teaspoons beef bouillon |
1/2 teaspoon cayenne pepper (to taste) |
1/4 teaspoon paprika (to taste) |
1/2 teaspoon seasoned pepper (to taste) |
1 tablespoon parsley (to taste) |
35 cups water |
Directions:
1. In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
2. Bring to a boil.
3. Start adding the vegetables, one at a time, adding water as needed to cover them.
4. Stir in the soup mix, bouillon, spices, and the rest of the water.
5. Bring to a boil.
6. Add the barley.
7. Let simmer, covered, for 1 to 2 hours.
8. For a stewier soup, let simmer for additional time, stirring occasionally, until it's to your liking.
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