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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 2.7 g
  • Cholesterol: 1.0 mg
  • Sodium: 678.7 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetable Barley Soup with Chickpeas calories by ingredient
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Vegetable Barley Soup with Chickpeas

Submitted by: MAMMASPARKS

Introduction

A great way to get your veggies. Even my kids love it. It is quick to prepare and low fat. It also freezes really well. Any veggies or beans can be substituted. A great way to get your veggies. Even my kids love it. It is quick to prepare and low fat. It also freezes really well. Any veggies or beans can be substituted.
Number of Servings: 20

Ingredients

    2 tbs olive oil
    2 leeks thinly sliced
    2 large carrots peeled and sliced
    2 ribs celery sliced
    1 cup pearl barley
    64oz chicken broth
    1 cup canned garbanzo beans
    2 cups cabbage thinly sliced
    1 cup cubed butternut squash
    1 cup sliced zucchini
    1 cup green beans in 1" pieces

Directions

In a medium sized pot, add the barley and chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes or until the barley is tender.

Meanwhile, chop the veggies and heat the oil in a stock pot.

Add the leeks, carrot, celery and garlic and sautee until softened.

Add the remaining vegetables and the drained chickpeas.

Once cooked, add the barley and broth to the stockpot and simmer until the butternut squash is cooked through.

Serve with parmesan cheese as a garnish.

Makes about 20 cups.

Number of Servings: 20

Recipe submitted by SparkPeople user MAMMASPARKS.






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