Soup La Angelena Recipe
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Soup La Angelena

By: William Anatooskin  
"An excellent soup with no cholesterol and very low in fat. This recipe makes a lot so you can cut it in half or try freezing. This soup freezes so well you can not tell the difference between fresh or frozen"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 173 people have saved this

 

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Original Recipe Yield 16 servings
 

Ingredients

  • 12 cups water
  • 2 large potatoes, peeled and quartered
  • 1 (14.5 ounce) can whole peeled tomatoes, mashed
  • 1/4 cup pearl barley
  • 1/4 cup uncooked white rice
  • 2 tablespoons margarine
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large carrot, diced
  • 1 onion, chopped
  • 1 large stalk celery, with leaves, finely chopped
  • 1/2 cup fresh green beans, cut into 1/2 inch pieces
  • 1 large potato, peeled and diced
  • 1/2 cup frozen petite peas, thawed
  • 1/2 cup broccoli florets
  • 1/4 cup barley flakes

Directions

  1. In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
  2. Remove potatoes and mash together with margarine, set aside.
  3. Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
  4. Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
  5. Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 110 | Total Fat: 1.5g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2004 by MACMILJ 
Nice recipe, although the onion needs to be cooked a tad longer. The broth is a little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by schomburg2 
healthy, easy, tasty! MORE

 
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