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Garden Vegetable Soup

Garden Vegetable Soup
Prep time: , Cook time: , Total time:


Garden Vegetable Soup



3/4 cup whole natural almonds, roasted

1 onion, diced

1/2 cup celery, diced

1 green pepper, diced

1/2 cup carrots, diced

2 tablespoons almond oil or canola oil

2 (28-ounce) cans vegetable broth

1/2 cup dry white wine

1 medium clove garlic, minced

1 teaspoon dried basil, crumbled

1/2 teaspoon dried oregano, crumbled

1/8 teaspoon black pepper

1 medium tomato, cut into small chunks

1/2 cup quick-cooking barley



Place almonds in food processor and process stop-and-go fashion, using double-bladed steel knife, until coarsely chopped. Sauté onion, celery, green pepper and carrot in oil just until tender-crisp. Mix in vegetable broth, wine, garlic, basil, oregano and pepper. Heat through. Add tomato and heat through. Stir in barley; reduce heat. Simmer 20 minutes or until tender. Ladle into soup bowls. Spoon almonds into centers of bowls.

Nutritional Info:

Nutritional Info:

Calories 365; Fat 21 g; Sat Fat 1.8 g; Mono Fat 13.5 g; Poly Fat 4.8 g; Protein 13 g; Carb 31 g; Fiber 8 g; Cholesterol 0 mg; Sodium 528 mg; Calcium 106 mg; Potassium 626 mg; Vitamin E 10.1 mg*;


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