Soup La Angelena Chef John Recipes

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Soup La Angelena

"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"

Ingredients :

• 12 cups water
• 2 large potatoes, peeled and quartered
• 1 (14.5 ounce) can whole peeled tomatoes, mashed
• 1/4 cup pearl barley
• 1/4 cup uncooked white rice
• 2 tablespoons margarine
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 large stalk celery, with leaves, finely chopped
• 1/2 cup fresh green beans, cut into 1/2 inch pieces
• 1 large potato, peeled and diced
• 1/2 cup frozen petite peas, thawed
• 1/2 cup broccoli florets
• 1/4 cup barley flakes

Instructions :

Prep :	Cook : 16M	Ready in :

• 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.

Notes :

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