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Veggie barley diet soup

Tianna Graham

For Dinner ( Soups )


Published on

30 minutes to prepare and 40 minutes to cook

Serves 10


2 large cans of diced tomatoes, 4 sticks of celery, 4 carrots, 2 medium yams or sweet potato, 1 large boc choi ,2 cups of spinach, 1 large white onion, 1 jug of chicken stock , 1 cup of barley, 1 cup of tomato juice, spices, bay leaves.


Dice onion, celery,carrot and sate in a large pot or roasting pan for 10 min in olive oil on medium heat, dice rest of veggies and add to pot. Add cans of tomato, juice and chicken stock. Put a cup of barley into a strainer and rinse put into pot. Flavor with garlic powder, onion salt, 3 bay leaves, pepper, cyan pepper and a dash of hot sauce. Add 4-5 cups of water, bring to a boil and let cook for 40 min on medium-low heat.


Once cooled place in containers and store in fridge and freezer . Eat a bowl as your dinner meal with a side salad, half a cup of cottage cheese, or a baked chicken breast. Eat on a regular basis, with a healthy breakfast and lunch and 1-2 hours of physical activity 4 days a week. You will be sure to shed pounds!!


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