Search thousands of recipes reviewed by home cooks like you.

Soup La Angelena

Soup La Angelena

William Anatooskin

William Anatooskin

An excellent soup with no cholesterol and very low in fat. This recipe makes a lot so you can cut it in half or try freezing. This soup freezes so well you can not tell the difference between fresh or frozen

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
  2. Remove potatoes and mash together with margarine, set aside.
  3. Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
  4. Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
  5. Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MACMILJ
3

MACMILJ

7/16/2004

Nice recipe, although the onion needs to be cooked a tad longer. The broth is a little lacking in flavor.

rainbowgardener
1

rainbowgardener

10/19/2011

I would give more stars to my version of this, but if you made it following the recipe, it would be very watery and bland. I used the amount of vegetables in the 16 serving recipe, with generous 1/2 cups, but only used 5 C liquid instead of 12. 4 of those cups were my homemade soup stock, not water, so had much more flavor. I started by sauteing the onion, with a couple cloves of garlic, twice as much salt, and a little crushed red pepper, until the onions were tender, then added the stock/water and the first potato. I used fresh chopped tomatoes instead of canned, added at the end. It came out very good but made enough to serve 4 people generously as a main dish, not 8 (amt of liquid I used) and clearly not 16. And I still needed to add salt and pepper when it was finished, even having doubled the salt.

schomburg2
0

schomburg2

5/9/2006

healthy, easy, tasty!

Similar recipes

ADVERTISEMENT