Barley and Vegetable Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A new twist to vegetable soup is a tasty choice for an autumn day - enjoy a bowl while watching the leaves fall.
Ingredients
- 2 tbsp. margarine
- 1/4 c. chopped onion
- 8 c. water
- 1/2 c. chopped celery
- 2 tbsp. minced parsley
- 1 c. diced parsnips
- 1/4 c. quick-cooking barley
- 1 c. cubed carrot
- 1 can diced tomatoes
- 1 c. frozen peas
- Salt and pepper to taste
Instructions
- Melt the margarine in a soup kettle or Dutch oven, and sauté the onions until tender. Add the water, celery, parsley, and parsnips. Bring to a boil, then reduce to a simmer, cover tightly, and cook for about 30 minutes.
- Add the barley, carrot, tomatoes, and peas. Cook for about 30 minutes or until the barley is tender and the peas are soft. Remove from heat, adjust the salt and pepper to taste, and serve immediately.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Barley.
Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.
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