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Recipe
Vegetable Barley Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1771g | |
| Calories 701 | |
| Calories from Fat 142 | 20% |
| Total Fat 16.23g | 20% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 3323mg | 138% |
| Potassium 1973mg | 56% |
| Total Carbs 102.36g | 27% |
| Dietary Fiber 21.9g | 73% |
| Sugars 11.37g | 8% |
| Protein 29.49g | 47% |
Ingredients Convert Measures
- 1/2 c. barley
- 1 c. water
- 1 tbsp. reduce calorie butter
- 1/2 c. chopped onion
- 1/2 c. diced carrot
- 1/2 c. minced celery
- 3 c. minced mushrooms
- 4 c. beef stock
- 1/3 c. white wine or possibly water
- 1 1/2 teaspoon dry dill weed
- 1/8 teaspoon black pepper
- 1 bay leaf
Directions
- Place barley and water in a small pot. Bring to a boil, cover, and simmer till tender, about 20 min. In a soup pot, saute/fry the onion in butter till soft. Add in the remaining vegetables, cook over medium heat, 5 min. Add in remaining ingredients and the cooked barley. Lower the heat to simmer, cover and cook about 1 hour. The soup will thicken, add in water to desired consistency. Makes 8 c.. Per c.: 85 calories, 12% fat, 3 g. fiber.
