BEAKER'S VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Barley Soup
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 8 Servings
Number Of Ingredients 17
Steps:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Facts : Calories 188 calories, CarbohydrateContent 37 g, FatContent 1.6 g, FiberContent 8.4 g, ProteinContent 6.9 g, SaturatedFatContent 0.2 g, SodiumContent 968.8 mg, SugarContent 7.2 g
EASY ASPARAGUS RECIPE | ALLRECIPES
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Onion Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 7.8 g, CholesterolContent 2.2 mg, FatContent 8.1 g, FiberContent 2.2 g, ProteinContent 3.3 g, SaturatedFatContent 1.5 g, SodiumContent 177.7 mg, SugarContent 2.9 g
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