Soup La Angelena

Servings:
16

Yield:
16 servings

Ingredients

Directions

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.

Remove potatoes and mash together with margarine, set aside.

Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.

Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.

Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.

Nutrition Facts (per serving)

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