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Rutabaga and Parsnip Barley Soup
Source: dLife

Pearl barley soup with rutabaga, parsnips, mushrooms, and tomatoes.

Prep Time: 5 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 15 servings
Amount Per Serving
Calories 89.2
Total Carbs 20.2 g
Dietary Fiber 5.4 g
Sugars 5.3 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 426.9 mg
Protein 3.1 g
Sodium 124.3 mg
Dietary Exchanges
, 3 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  medium carrots
4 each  medium celery stalks
1 each  medium onions
1 each  Rutabaga, fresh, large
2 cup  fresh sliced parsnip
0 1/2 cup  chopped parsley
2 cup  fresh mushroom slices
4 quart  cold water
28 floz  canned, crushed tomatoes
0 1/2 cup  barley, pearl
  1. Place all of the ingredients in a saucepan. Cook for 1 hour.

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