Recipe Category: Healthy
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Ingredients
- 1 pound (455 g) mushrooms, sliced
- 1½ cups (240 g) chopped onions
- ½ teaspoon minced garlic
- 1 cup (100 g) chopped celery
- 1 cup (130 g) chopped carrots
- 475 ml low-salt vegetable juice
- 2 L water, divided
- ½ cup (100 g) pearl barley
- 950 ml low-salt vegetable broth
- 4 teaspoons 20 ml Worcestershire sauce
- 1½ teaspoons basil
- 1½ teaspoons parsley
- 1 tsp dill weed
- 1½ teaspoons oregano
- ½ teaspoon thyme
- ½ teaspoon garlic powder
Method
- Combine all ingredients in slow cooker
- Cook on low 7 to 8 hours or until vegetables are done
- Yield: 8 servings
- Per serving: 372 g water; 98 calories (11% from fat, 25% from protein, 64% from carb)
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