Broccoli Barley Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 195.7
  • Total Fat: 7.4 g
  • Cholesterol: 1.2 mg
  • Sodium: 764.0 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.9 g

View full nutritional breakdown of Broccoli Barley Soup calories by ingredient
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Number of Servings: 2


    1/2 medium onions, chopped
    1/2 garlic cloves, minced
    1 ounces sliced fresh mushrooms
    1 tablespoons olive oil
    1.5 cups vegetable broth
    1/8 cup uncooked pearl barley
    1/8 teaspoon dried rosemary, crushed
    2 Cups fresh broccoli, cut into florets
    1 teaspoon cornstarch
    1 tablespoon cold water
    1/2 cup nonfat milk
    Salt and pepper
    grated Parmesan cheese (optional)


Serves 2

1. In a large saucepan or Dutch oven, saute the first three ingredients in olive oil until tender. Add the vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
2. In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the milk, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

Number of Servings: 2

Recipe submitted by SparkPeople user GUNMETALGREY.

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