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vegetable minestrone soup

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup Chopped onion

  2. 1 Leek, white part only,

  3. Chopped 2 Cloves garlic

  4. 1 can (28 oz) tomatoes, crushed

  5. 4 Red potatos, quartered

  6. 2 Carrots, sliced

  7. 1 Celery stalk, sliced

  8. cup Barley

  9. 1 1/2 cup Corn

  10. 1 cup (frozen) peas

  11. 1 can (16 oz) white beans

  12. (drained)

  13. 1 teaspoon Basil

  14. 1 Bay leaf

  15. 1 tablespoon Salt

  16. 1 teaspoon Black pepper

Instructions Jump to Ingredients ↑

  1. Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon.

  2. Posted by Timo to the Fatfree Digest [Volume 14 Issue 13] Jan.

  3. , 1995.

  4. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@...

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