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Soup La Angelena
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Hearty vegetarian soup with barley, rice, potatoes, and an array of fresh garden veggies in a flavorful broth.
Ingredients:
  • 12 cups water
  • 2 large potatoes, peeled and quartered
  • 1 (14.5 ounce) can whole peeled tomatoes, mashed
  • 0.25 cup pearl barley
  • 0.25 cup uncooked white rice
  • 2 tablespoons margarine
  • 1 large carrot, diced
  • 1 onion, chopped
  • 1 large stalk celery, with leaves, finely chopped
  • 0.5 cup fresh green beans, cut into 1/2 inch pieces
  • 1 large potato, peeled and diced
  • 0.5 cup frozen petite peas, thawed
  • 0.5 cup broccoli florets
  • 0.25 cup barley flakes
Instructions:
  • - Place 2 large peeled and quartered potatoes in a large stock pot filled with water. Bring to a boil, then stir in mashed tomatoes. Simmer for 10 minutes, then add barley and rice. Cook until potatoes are tender.
  • Mash potatoes with margarine until smooth, then set aside.
  • Season with a pinch of salt and pepper, then add in the carrots and beans. Cook for 10 minutes, or until the carrots are tender.
  • Sauté onions, cubed potatoes, celery, peas, and broccoli for 5 minutes until tender.
  • Stir in the creamy mashed potatoes, then mix in the barley flakes. Allow to cook for 5 more minutes before serving.

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