Comforting soup
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. canola oil
1 large onion
1 garlic clove
1.5 L (6 cups) cup vegetable broth
45 mL (3 tbsp.) tbsp. pearl barley
45 mL (3 tbsp.) tbsp. whole-grain rice
2 carrots, peeled and diced
60 mL (¼ cup) cup rutabaga, peeled and diced
2 celery stalks, diced
125 mL (½ cup) cup green beans, chopped
60 mL (½ cup) cup red pepper, chopped
125 mL (½ cup) cup broccoli florets
125 mL (½ cup) cup cauliflower florets
1 X 540 mL tin (19oz.) oz red kidney beans, rinsed and drained
30 mL (2 tbsp.) tbsp. fresh basil, chopped
30 mL (2 tbsp.) tbsp. fresh parsley, chopped
7 mL (1 ½ tsp.) tsp fresh dill, chopped
15 mL (1 tbsp.) tbsp. canola oil
1 large onion
1 garlic clove
1.5 L (6 cups) cup vegetable broth
45 mL (3 tbsp.) tbsp. pearl barley
45 mL (3 tbsp.) tbsp. whole-grain rice
2 carrots, peeled and diced
60 mL (¼ cup) cup rutabaga, peeled and diced
2 celery stalks, diced
125 mL (½ cup) cup green beans, chopped
60 mL (½ cup) cup red pepper, chopped
125 mL (½ cup) cup broccoli florets
125 mL (½ cup) cup cauliflower florets
1 X 540 mL tin (19oz.) oz red kidney beans, rinsed and drained
30 mL (2 tbsp.) tbsp. fresh basil, chopped
30 mL (2 tbsp.) tbsp. fresh parsley, chopped
7 mL (1 ½ tsp.) tsp fresh dill, chopped
Directions
1Heat oil in a saucepan and cook onion over medium heat for about 5 minutes, or until soft.
2Add garlic, chicken broth, barley, rice, carrots, and rutabaga, and bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3Add celery, vegetables broth, barley, rice, carrots and rutabaga, and bring to a boil.
4: To save some time, use La Soupière vegetable tray from Les Prêts-à-cuire du Maraîcher available in the produce section.
Tips
1
Make a homemade chicken broth
Disclaimer
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Personal Note
Personal Note