Veggie Barley Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 228.5
  • Total Fat: 6.8 g
  • Cholesterol: 1.0 mg
  • Sodium: 227.1 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 9.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Veggie Barley Soup calories by ingredient


Introduction

Good in the summer or winter. Packed with flavor and color. This is the main recipe, I do add a little minced spinach or squash. I like to pair this with a good movie! :) Good in the summer or winter. Packed with flavor and color. This is the main recipe, I do add a little minced spinach or squash. I like to pair this with a good movie! :)
Number of Servings: 5

Ingredients

    Chicken Broth, 1 cup (8 fl oz)
    Warm Water, 3 cup (8 fl oz)
    Green Beans (snap), 10 beans (4" long)
    Baby Carrots, raw, 1 medium
    Zucchini, 1 cup, sliced
    Broccoli, fresh, 1 cup, chopped
    *Tomatoes, red, ripe, raw, year round average, 1 cup, chopped or sliced
    Barley, pearled, raw, 1 cup
    Pepper, black, 3 dash
    Chili powder, 3 tsp
    *Cumin seed, 1 tsp
    Garlic, 3 cloves
    Onions, raw, .5 cup, chopped
    *Extra Virgin Olive Oil, 2 tbsp

Directions

Cut all veggies to desired size, if you like a chunkier soup, leave veggies bigger.
Mince garlic and onion
Add olive oil to stock pot over medium-high heat.
Add garlic and onion to oil, cook until desired tenderness, do not cook until burnt
Add water and broth, be sure to get all the garlic and onion bits stuck to the pot
Cover to boil
Once boiling add barley to the pot, cover to cook 5 minutes
After 5 minutes, add veggies, cover and reduce heat, let cook remaining 30 minutes, stirring occasionally.
Check to make sure the barley has cooked all the way through.
Serve and enjoy!


Serving Size: Makes 5 bowls

Number of Servings: 5

Recipe submitted by SparkPeople user SWEETESTMUSE.