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Recipes - Vegetable Soup with Baby Potatoes and Barley

Recipe Name

Vegetable Soup with Baby Potatoes and Barley

Submitted by

Guest

Recipe Description

Hardy Vegetable Soup

Quantity	0	Quantity Unit	Dutch Oven	Servings
Prep Time (minutes)	30	Cook Time (minutes)	60	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



1	can (6 oz)	tomato paste
1	can, 15 oz (303 x 406)	tomato sauce
2	teaspoons	garlic minced
1/2	cup, chopped	Onion, chopped
2	cups, shredded	Cabbage
1	cup, chopped	Carrots, raw
1	cup, chopped	zucchini
1	cup, cubes	Squash - yellow
2	tablespoons	olive oil
1	ounce	diced tomatoes (28 oz can)
8	cups	chicken broth, fat free, Health Valley
8	small (1-3/4" to 2-1/2" dia.)	potatoes
1/2	cups	barley
1/2	cup, diced	celery

Steps

Sequence	Step

1	Saute onion, celery, garlic, and cabbage in olive oil. Add chopped zucchini and yellow squash. Mix well. Add tomatoe sauce, chicken broth, carrots, diced tomatoes, potatoes. Cook for 2 hours on medium low heat. Add barley last.

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