KitchenAid KHB1231CU Use & Care Guide - Page 29

English Recipes Vegetable Barley Soup 1 medium onion, cut into 1-inch pieces 2 medium carrots, peeled and cut into 11/2-inch pieces 1 rib celery, cut into 11/2-inch pieces 2 small tomatoes, cored and seeded 1/3 c up fresh or frozen cut green beans 1/4 cup fresh or frozen green peas 1/4 cup fresh or frozen corn 4 cups (1 quart) chicken or vegetable broth 1/4 cup medium barley 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1 small bay leaf 1/4 teaspoon salt 1/8 - 1/4 teaspoon white pepper In chopper attachment bowl with blade, place onion, carrots, and celery. Insert chopper adapter into motor body and lock adapter onto bowl. Pulse 5 to 6 times at Speed 1, about 5 seconds each time, or until coarsely chopped. Transfer vegetable mixture into large saucepan or Dutch oven. Set aside. In chopper attachment bowl, place tomatoes. Replace adapter; pulse 3 to 4 times at Speed 2, about 3 seconds each time to chop. Add tomatoes and remaining ingredients to saucepan. Bring to a boil. Reduce heat, cover, and simmer 45 to 60 minutes, or until vegetables and barley are tender. Remove and discard bay leaf. Yield: 5 servings (1 cup per serving). Per Serving: About 100 cal, 3 g pro, 16 g carb, 3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod. 29