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

  1. 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.

  2. 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