Sunday, September 27, 2009

Barley, Carrot and Ham Soup

SOURCE: The 8 Week Cholesterol Cure

NOTE: I made this in a 5 qt crockpot and cooked for 6 hours rather than cooking on the stove. This made enough to leave down for lunches and dinner tomorrow and enough to fill up a container for the deep freezer stockpile.

8 c. fat-free reduced sodium chicken broth or water (I make my own no salt chicken broth or veggie broth)
2 c. barley
1 lb 96% fat-free ham (I use turkey ham)
6 carrots, chopped
1 onion
1 clove garlic
any spices you like

In a large saucepan, bring all ingredients slowly to a boil/ With a skimmer or slotted spoon, skim any grayish matter that rises to the top. Cover and simmer gently for 45 minutes.

Serving Size: 1 cup
Calories: 192
Fat: 3.15 grams
Cholesterol: 16.6 mg
Sodium: 663 mg (lower if you use your own broth)

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