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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 13.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 241.6 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Vegetable and Barley Soup calories by ingredient
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Vegetable and Barley Soup

Submitted by: RACHELL37


Number of Servings: 10

Ingredients

    2 tbsp olive oil
    100g frozen baby carrots
    8-9 c cold water
    1 tbsp veg bouillon
    2 tsp paprika
    1/2 tsp parsley
    1/4 tsp marjoram
    1/2 tsp sage
    1/2 tsp thyme
    2 bay leaves, whole
    1 onion, quartered
    1/4 c split peas
    1/4 c lentils
    3/4 barley
    3 c potatoes, diced
    1 tsp salt

Directions

In a large soup pot, saute carrots in oil for about 5 minutes. Add water and bring to a boil. Add all other ingredients except potatoes. Simmer over medium-low heat for 45 minutes. Add potatoes and cook another 25 minutes or until potatoes are tender.

Number of Servings: 10

Recipe submitted by SparkPeople user RACHELL37.






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