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Barley Vegetable Soup

Barley Vegetable Soup


You know me. Vegis and I have a love-hate relationship. OK, so mostly hate. 😉 But nevertheless, my hubby and I are eating them, because you have to eat your vegetables when you do P90x! So here is another not-terrible way to eat your vegetable servings. I know, such a glowing recommendation for my own recipe! lol. We did end up garlic salting the final result fairly heavily, but I ate this soup for the next several days. It was warm, satisfying, and I didn’t hate it. Coming from me, that is high praise! =)

Ingredients:

  • 1/2 onion
  • 2 ribs celery, sliced
  • 1 carrot, sliced
  • 1 cup other vegis (I used chopped bok choy and 2 small red and yellow bell peppers)
  • 8 cups water (or low-sodium vegi, beef, or chicken stock)
  • 1 cup barley
  • 1 cup pinto beans
  • 1 small container tomato paste
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery salt
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp onion powder
  • 2 large bay leaves
  • garlic salt to taste

In large soup pot, saute onion, celery, chopped carrots, and any other vegis you want for 5 min. Add water (or broth), tomato paste, spices, and bay leaves. Simmer for at least 25 minutes, until vegetables are tender. (Mine ended up simmering for an hour or more because my hubby was late home from work, but it was ready to go around the 25 minute mark.)

P90x Nutrition Plan Portions:

1 cup of soup is 1 vegetable serving, 1/2 carb serving.

P.S. If you want to make this a one-pot meal, try browning a pound of lean ground turkey with the vegis. Then one cup of soup would include a protein serving as well!

P.P.S. The portions on this are not super precise, however the P90x nutrition guide does say that “vegetable soup” is one vegi serving, so I’m just going with that and adding a partial carb serving in there to account for the barley and pinto beans.

6 comments

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  1. Cindi

    CJ,

    I used to freezer cook and now with the new diet my husband is on, I have stopped. Can you tell me if I could make this in large quantities and freeze and take out when needed?

    1. CJ =)

      Hi Cindi!! I think this is a great idea, and should freeze and reheat quite well. Looking at these ingredients, I don’t see any that don’t freeze well. You could ladle it out into ziploc baggies in single-portions, then freeze them. Please do try it out and let me know how it goes. =)
      – CJ =)

  2. Melissa

    So how come my recipe came out looking very red – tomato based. Is your recipe just one small can of tomato paste?

    Mine was delish…but kind of bland for hubby, might try to do the dressing thing or a dash of hot sauce to kick it up a notch!

    1. CJ =)

      Hmmm, I wonder if I only did 1/2 can of tomato paste?! That is possible. I try to write things down as I cook them so that I don’t forget the measurements, but sometimes I forget and have to write them down after the fact. Anyone else out there that wants to go for the orange look like mine 😉 try with only a half can of tomato paste first! Same deal with me and my hubby – we had to add garlic salt to liven it up a bit once we had it in the bowl. Usually things that are bland for him are great for me, though. I think I have overactive tastebuds!
      Thanks for leaving feedback, Melissa!
      – CJ =)

  3. Cassie

    I made this soup and I loved it. I love veggies which was even better. Added about 2 T. of Roasted Red Pepper Italian Parmesan salad dressing. Just what it needed (for my tastebuds). Thanks for sharing.

    1. CJ =)

      YAY, Cassie!! This confirms to me that my “not bad” is equal to a veggie lover’s “loved it!” LOL! Thanks for the tip about the dressing – that sounds like a great addition. Thanks for taking the time to comment.
      – CJ =)

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