Four Grain Soup (r T)
Try this Four Grain Soup (r T) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
eat lf mail
grains
low fat
soups
corn
celery
basil
carrot
garlic
onion
parsley
peas
potato
rice
soy sauce
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 10 c water
- 1 1/2 ts garlic powder
- 1/2 ts cumin
- 1 c frozen corn kernels
- 1 tb onion powder
- 1/2 c carrots, sliced
- 1/2 c potatoes, cubed
- 1/4 c parsley, flakes
- 1/4 c barley
- 1/2 c celery, sliced
- 1 1/2 c onions, chopped
- 2/3 c lentils
- 1/2 c brown rice
- 3 tb low sodium soy sauce
- 1/2 c wheatberries, whole
- 1 ts basil leaves
- 1 c frozen peas, (i omitted)
- Carbohydrate 27.960333233798 g
- Cholesterol 0 mg
- Fat 0.688565633339381 g
- Fiber 6.63357836211667 g
- Protein 6.28735900005829 g
- Saturated Fat 0.126666246667721 g
- Serving Size 1 1 Serving (193g)
- Sodium 147.245013333644 mg
- Sugar 21.3267548716813 g
- Trans Fat 0.0879504866682219 g
- Calories 140 calories
In a large soup kettle, place the grains, water, herbs and spices. Bring to a boil and cook over medium heat for 1 hr. Add the fresh vegetables and cook an additional 30 minutes. Add the frozen vegetables and cook 10 minutes longer. Stir in soy sauce. Prep Time: 30 min Cooking Time: 1 1/2 hrs Servings: 8 - 10 This was quite good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Recipe by: The Mormon Diet Cookbook Posted to Digest eat-lf.v097.n014, by Reggie Dwork <reggie@reggie.com> on Wed, 15 Jan 1997.
