3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Diet Central > Weight Watchers > Simply Filling/Core > Simply Filling and Core Recipes

Recipe of the Day: Onion Barley Soup

Closed Thread
 
Thread Tools
Old 03-04-2005, 11:58 AM   #1
Senior Member
 
aghiowa's Avatar
 
Join Date: Nov 2004
Location: Iowa
Posts: 2,220

Exclamation Recipe of the Day: Onion Barley Soup

Hi. With all this soup interest lately, thought I'd share this recipe today.

Onion Barley Soup

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 onions -- sliced
1/2 cup water
6 cups fat-free beef broth
1 cup cooked barley
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon thyme leaves
1/4 teaspoon garlic powder

In a large saucepan, saute onions in water about 5 min.

Add beef broth and barley; bring to a boil.

Add seasonings; reduce heat.

Simmer, covered, about 30 min before serving.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 82 Calories; trace Fat (2.0% calories from fat); 13g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 865mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.
__________________


aghiowa is offline  
Closed Thread
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
The WW Garden Vegetable Soup - 0 Points Kelly_S Soups, Stews and Chowders 19 04-26-2006 10:49 AM


All times are GMT -4. The time now is 12:47 AM.






Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2