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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,004.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Barley & Kale Soup calories by ingredient
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Barley & Kale Soup

Submitted by: MMMLEAFYGREENS

Introduction

A serious immune booster! Kale, broccoli, and seaweed for a tasty super-vitamin dosage, rosemary and sage for a natural antiviral/antibacterial, and barley to help the body absorb all this goodness. A serious immune booster! Kale, broccoli, and seaweed for a tasty super-vitamin dosage, rosemary and sage for a natural antiviral/antibacterial, and barley to help the body absorb all this goodness.
Number of Servings: 10

Ingredients

    1/2 bunch Kale chopped and de-stemmed
    1 small bunch Broccoli cut into small pieces
    4 Carrots, roughly chopped.
    4 stalks celery, roughly chopped.
    1/2 onion, finely chopped
    3-4 cloves garlic, finely chopped
    10+c homemade veg broth (low sodium)
    3-4 cups broth made from digitata seaweed.
    2 cups barley (uncooked)
    a couple sprigs of fresh Rosemary + Sage
    Salt + Pepper to taste.

Directions

**I apologize, i made this soup on a whim, without really measuring precisely. Basically, if you think you need more broth, add more.

Cook the barley seperately in 4c water, until it is almost done.

In your big soup pot, heat up the olive oil, onion, and garlic for about 1-2 minutes, then add broccoli, carrots, celery and saute for about 5 minutes. Then add veg broth and seaweed broth, and let it all simmer until the veggies are tender but not quite cooked. Then add the kale and barley, cook for another 10 minutes or so, until veggies are soft enough (not mushy!).

Enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user MMMLEAFYGREENS.






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