Recipes  
Barley, Squash and Broccoli Soup
Barley, Squash and Broccoli Soup
Open in full-screen mode

Barley, Squash and Broccoli Soup

Preparation
20 MIN
Cooking
1 H
Makes
4 to 6 servings
Freezes
Choix sain
Share

Ingredients

Preparation

  1. In a saucepan over medium heat, brown the chicken and onion in the oil. Add the carrot, garlic and mustard seeds. Cook for 5 minutes. Add the barley, broth and herbs. Season with salt and pepper and stir thoroughly. Bring to a boil.
  2. Cover and simmer for 25 minutes. Add the squash and cook for about 20 minutes or until the barley and squash are tender. Add the broccoli and cook for 5 minutes. Adjust the seasoning.

Note

When reheating the soup, add broth. The barley will have absorbed much of the liquid while cooling.

Comment

  1. Favorite soup ever!!!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.