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Vegetable Barley Soup  

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Submitted by elnoob

A hearty soup loaded with veggies.

Cal: 227 Fat: 2g Carbs: 46g Protein: 9g Fiber: 10g
More Nutrition...


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Original recipe serves 8

Ingredients (serves 4)

½ 2x 3x Reset

  • 1/2 cup barley ; uncooked
  • 1 1/2 quarts vegetable broth
  • 1 medium carrots ; chopped
  • 1 stalk celery ; chopped
  • 7 1/4 ounces tomatoes ; canned, diced
  • 7 1/2 ounces chickpeas ; canned, diced
  • 0.5 zucchini ; chopped
  • 1.5 bay leaves
  • 1/2 medium onions ; chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce

  • In My Kitchen

    • Directions

     Prep: 15 min | Cook: 1 hr 15 min | Ready in: 1 hr 30 min
    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    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
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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     Your rating *
    boz on 2011-01-10

    This soup was great! The blend of spices and herbs gives it a great flavor. It does get thicker as it cooks. I didn't add any more broth than the recipe called for (good enough for me) but others might want to make it a little thinner with more broth.

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