Vegetable Barley Soup
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Vegetable Barley Soup calories by ingredient
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
Tips
You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.
Directions
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.