• 1-1/2 small turnips, peeled
• 3/4 parsnip
• 1/3 cup plus 3 Tbs. fresh carrots, grated
• 3/4 onion
• 3-1/4 Tbs. barley
• 1-2/3 cups water
• 3/4 vegetable bouillon cube
• 1-1/4 tsp. basil or dill
• 1/8 tsp. Tabasco sauce
• dash of mild curry powder

Grate the turnips, parsnips, carrots, and onions and place in a large saucepan. Add next four ingredients and bring to a boil. Reduce heat, cover, and simmer for about 90 minutes, or until vegetables are fully cooked. Add water as needed. When done, add Tabasco sauce and curry. Add salt and pepper to taste.

Per serving: calories 92, fat 0.5g, 5% calories from fat, cholesterol 0mg, protein 2.5g, carbohydrates 20.7g, fiber 4.7g, sugar 6.1g, sodium 286mg, diet points 1.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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