Soup La Angelena

Soup La Angelena

3
William Anatooskin 10

"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"
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Ingredients

servings 109 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

Nice recipe, although the onion needs to be cooked a tad longer. The broth is a little lacking in flavor.

I would give more stars to my version of this, but if you made it following the recipe, it would be very watery and bland. I used the amount of vegetables in the 16 serving recipe, with generou...

healthy, easy, tasty!