Vegetable Soup with Barley

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 337.6 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetable Soup with Barley calories by ingredient



Number of Servings: 6

Ingredients

    1 32 oz carton Unsalted Beef Stock
    1 Tbsp Olive Oil
    1 stalk celery, washed, sliced
    1 medium onion, sliced
    1 carrot, washed, peeled, diced
    1 cup green beans, sliced
    1 14 oz can crushed tomatoes
    1 15 oz can kidney beans
    1 medium potato, cubed
    1 Tbsp. sugar
    2 cloves garlic, minced
    1/2 tsp each: garlic powder, black pepper, basil, oregano, and rosemary
    1 cup pearled barley, cooked (substitute 3-4 oz uncooked macaroni elbows)

Directions

Place a large pot over medium heat. Add olive oil, onions, celery, carrots, garlic, garlic powder and black pepper. Cook, stirring frequently 3-4 min until onions are soft. Add all remaining ingredients including juices from canned vegetables and bring to a slow boil. Add pasta or barley, stirring well, lower heat to a simmer for 20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LAURACHEN.