Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive Oil, 2 1tsp Garlic, 3 clove *1 cup onion chopped, 1 serving Barley, pearled, raw, .75 cup Zucchini, 2 cup, sliced Carrots, raw, 2 cup, chopped Cabbage, fresh, 1 cup, shredded Water, tap, 9 cup (8 fl oz) Parsley, .25 cup (remove)Bay Leaf, 1 tsp, crumbled Granulated Sugar, 1 tsp *Diced tomato in puree (canned), 24 oz Salt and Pepper to taste
In a large kettle add oil, garlic and onions heat until onions are transparent.
Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
Simmer until barley is tender.
Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JECROIS.
Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
Simmer until barley is tender.
Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JECROIS.
Nutritional Info Amount Per Serving
- Calories: 1,056.9
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,508.4 mg
- Total Carbs: 182.4 g
- Dietary Fiber: 41.0 g
- Protein: 35.0 g
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