Great Recipe Experiment 2010 #8
May. 2nd, 2010 05:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatWith the Minion being vegetarian and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dicea going more and more vegetarian, I'm attempting to bring more *gasp* vegetables into my diet so that I'm not entirely carnivore around them. So I've been trying new soups. First I did the chicken tortilla soup (which can be made without the chicken) and today I tried a new one.
From: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=27076&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dRoasted%2bTomato%2b%2526%2bBarley%2bSoup
Prep: 10 minutes
Cook: 40 minutes
Bake: 25 minutes
Serves: 8
Ingredients:
1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
Directions:
Heat the oven to 425°F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.
Nutrition Information
Nutritional Values per Serving
Using Swanson® Chicken Broth: : Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 618mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Nutritional Values per Serving
Using Swanson® Natural GoodnessTM Chicken Broth: : Calories 116, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 423mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 4g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Nutritional Values per Serving
Using Swanson® Certified Organic Chicken Broth: : Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Variation:
I left the celery out. There is nothing you can do to celery that makes it remotely edible to me.
Thoughts:
This was a lot tastier than I expected. I think I will let it simmer down a little and thicken up a bit more. I think this would be good with a grilled cheese sandwich.
Rating:
4 out of 5
dicea going more and more vegetarian, I'm attempting to bring more *gasp* vegetables into my diet so that I'm not entirely carnivore around them. So I've been trying new soups. First I did the chicken tortilla soup (which can be made without the chicken) and today I tried a new one.From: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=27076&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dRoasted%2bTomato%2b%2526%2bBarley%2bSoup
Prep: 10 minutes
Cook: 40 minutes
Bake: 25 minutes
Serves: 8
Ingredients:
1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
Directions:
Heat the oven to 425°F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.
Nutrition Information
Nutritional Values per Serving
Using Swanson® Chicken Broth: : Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 618mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Nutritional Values per Serving
Using Swanson® Natural GoodnessTM Chicken Broth: : Calories 116, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 423mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 4g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Nutritional Values per Serving
Using Swanson® Certified Organic Chicken Broth: : Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
Variation:
I left the celery out. There is nothing you can do to celery that makes it remotely edible to me.
Thoughts:
This was a lot tastier than I expected. I think I will let it simmer down a little and thicken up a bit more. I think this would be good with a grilled cheese sandwich.
Rating:
4 out of 5
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2010-05-02 09:19 pm (UTC)(no subject)
Date: 2010-05-02 09:30 pm (UTC)I know that my vegiphilia is disturbing but it makes me so happy to see you enjoying the veg and nomming them happily.
I think that this summer we can experiment with vegetarian friendly sides and augment them with the meat from the grill.
This may take much experimentation and we may have to eat many many mistakes.
(no subject)
Date: 2010-05-03 12:29 am (UTC)(I know why Dicea shuns meat, so you don't need to say. I'm being a bit sardonic here :P ).
Hee-hee!
Date: 2010-05-03 06:42 am (UTC):D
Re: Hee-hee!
Date: 2010-05-03 06:44 am (UTC)