Turnip and Barley Soup

Ingredients

• 3 tablespoons canola or safflower oil
• 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
• ½ Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
• 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
• 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
• 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
• ⅓ cup pearl barley
• 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
• Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    324 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 12 grams protein; 9 milligrams cholesterol; 1308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
2. Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.