Vegetable Bean and Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,411.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Vegetable Bean and Barley Soup calories by ingredient
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Number of Servings: 6


    1/2 onion, diced
    2 ribs celery, diced
    2 carrots, diced
    any other vegetable desired, 1/2 c each
    2 tbs olive oil
    8 c water or vegetable broth
    1 c barley, uncooked
    1 c white beans (pre-soaked if dry)
    1/3 c tomato paste or crushed tomatoes
    1/4 tsp salt
    1/2 tsp pepper
    1/4 tsp celery salt
    1/2 tsp basil
    1/2 tsp oregano
    1/2 tsp thyme
    1 tsp onion powder
    2 large bay leaves


In large soup pot, sautee the onions, celery, carrots and any other veggies for 3-5. Add broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low. Allow to simmer for at least and hour, stirring occasionally, until barley is soft and somewhat fluff. Add more spices to taste

Number of Servings: 6

Recipe submitted by SparkPeople user COGNACGIRL.

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