Barley Broccoli Soup
Ingredients1 h 10 m servings
- In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
- Nutrition Facts: One serving (prepared with fat-free milk and without bacon) equals 145 calories, 5 g fat (0 saturated fat), 15 mg cholesterol, 620 mg sodium, 17 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 meat, 1/2 starch, 1/2 fat-free milk.
ReviewsRead all reviews 3
We could only taste the american cheese, my girlfriend and I didn't care much for it.
Excellent soup. Rather disconcertingly, the color changed to a light tan, instead of staying green. I used skim milk powder, reconstituted (to re make it lower calorie), and omitted the bacon.