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Nutrition Information*
per serving
Calories: 227.1
Total Sugars: 9.3g
Carb.: 45.9g
Fiber: 9.7g
Total Fats: 2g
Cholesterol: 0mg
Protein: 8.9g
Sodium: 1453.4mg
*Data provided by USDA
1 cup barley ; uncooked
3 quarts vegetable broth
2 medium carrots ; chopped
2 stalks celery ; chopped
14 1/2 ounces tomatoes ; canned, diced
15 ounces chickpeas ; canned, diced
1 zucchini ; chopped
3 bay leaves
1 medium onions ; chopped
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Submitted by elnoob
A hearty soup loaded with veggies.
Cal: 227 Fat: 2g Carbs: 46g Protein: 9g Fiber: 10g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
11.4
--
15.3
39
3
0
17.8
60.6
Calories: 227.1
Total Sugars: 9.3g
Carb.: 45.9g
Fiber: 9.7g
Total Fats: 2g
Cholesterol: 0mg
Protein: 8.9g
Sodium: 1453.4mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Add all ingredients to a large pot. Bring it to a boil. Reduce heat to medium-low. Cover, and simmer for about 1 hour or until barley and vegetables are tender. Add more broth or less barley to adjust thickness, if desired. Remove bay leaves prior to serving.
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