Homemade Bean, Barley, and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 87.9
  • Total Fat: 3.1 g
  • Cholesterol: 6.5 mg
  • Sodium: 441.9 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Homemade Bean, Barley, and Vegetable Soup calories by ingredient
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Number of Servings: 9


    1 T olive oil
    1 garlic clove
    c onion (fresh or frozen, chopped)
    1 c chicken broth, 99% fat free
    1 c water
    1 c barley, pearled, cooked
    T salba
    c cannellini beans, canned
    1 c cauliflower (fresh or frozen)
    1 c cabbage, shredded or chopped
    -1 c spinach (fresh or frozen)
    1 c mixed vegetables, frozen (corn, carrots, lima beans, beans, peas)
    1 c zucchini and/or yellow squash (fresh or frozen)
    1-2 c chicken tenderloin or breast, cooked and shredded
    t oregano
    1 T basil
    t salt
    1 t black pepper
    1-2 slices Velveeta cheese
    Other seasoning to taste (ie: red pepper, savory, thyme, lavender, etc)


This is a scaled down version of what I usually make. Use larger quantities and freeze for later use!


Serving Size: Makes 8-10 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user AJHOOVER.

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