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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 166.4
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 608.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 6.5 g

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

Submitted by: REDSTRINGSOUL

Introduction

A hearty and filling vegetable soup using pantry and vegetable bin staples. To make healthier, use homemade or low sodium chicken broth. For a vegan version, use vegetable broth. A hearty and filling vegetable soup using pantry and vegetable bin staples. To make healthier, use homemade or low sodium chicken broth. For a vegan version, use vegetable broth.
Number of Servings: 4

Ingredients

    1 clove garlic, chopped
    1/2 shallot, chopped
    1 Tbsp oil

    1 cup carrots, diced
    1 cup celery, diced
    1 cup fresh tomatoes, diced
    1/2 cup barley, rinsed
    1 Tbsp Italian Herbs

    4 cups chicken broth
    * Substitute vegetable broth for vegan soup

    Salt to taste

Directions

Heat a heavy bottomed sauce pan over medium high heat. Add oil and saute the shallots and garlic until the shallots are translucent, about 2 minutes. Add the celery and carrots, saute for another 2 minutes. Add the barley, tomatoes, salt and herbs. Mix well before adding the chicken broth.

Turn up heat to high and bring to a boil. Once boiling, lower to a simmer, cover and let simmer for 1 hour.

Makes four 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MUIMI07.






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