Pork Vegetable Barley Soup
Soup is not only a comfort food but a great way to use up leftover pork and vegetables that need to be used before they go to waste.
Cut: Roast
Prep Time: 5 minutes
Cook Time: 45 minutes
Number of Servings: 16
Ingredient
2 Tbsp (30 mL) canola oil
2 cloves garlic, minced
1 medium onion, diced
2 cups (500 mL) chopped carrots
2 cups (500 mL) chopped celery
2 tsp (10 mL) dried thyme leaves
2 tsp (10 mL) dried parsley
3 cups (750 mL) chopped leftover pork roast
2 bay leaves
8 cups (2 L) reduced-sodium chicken broth
1 can (28 oz/796 mL) no-salt-added canned diced tomatoes
3/4 cup (175 mL) pearl or pot barley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
Directions
In a large pot, heat canola oil over medium-high heat. Add garlic, onion and sauté for about 2–3 minutes. Add carrots and celery and continue to sauté for another 6–8 minutes. Stir in thyme and parsley and cook for an additional 2 minutes.
Add pork, bay leaves, broth, tomatoes, barley, salt and pepper to the pot. Bring to a boil. Cover and simmer for about 40 minutes. Serve.
Nutritional Analysis
YIELD:
16 servings.
SERVING SIZE:
Per 1 cup (250 mL) serving.
| Per Serving | |
|---|---|
| Calories | 120 |
| Total Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 20 mg |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sugars | 3 g |
| Protein | 10 g |
| Sodium | 150 mg |
| Potassium | 228 mg |
Source: SaskPork