Vegetable Barley Soup
110 mins (prep 20, cooking 90)
31 ingredients
18 servings
A rich and flavorful soup, full of vegetables and guilt free yumminess. I make a huge batch, then freeze the left over in individual serving size, for quick and easy lunches throughout the month. Feel free to substitute broccoli, cauliflower, frozen vegetables, using more of the ones you like and less of the ones you don't care for. I use what ever I happen to have on hand. So every time I make this it is a little bit different. If you don't care for spiciness, leave out the jalepeno and serrano. If you like more spiciness you can add some ground red pepper when adding the salt and pepper.

Categories:  pasta,-rice-and-grains , grains , main-dish , number-of-servings , <-4-hours , soups-&-stews , vegetable , time-to-make , for-large-groups ,
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Serving Size (304.53 g)
Servings 18
Amount per Serving
Calories 123.97 Calories from Fat 22.41
% Daily Value *
Total Fat 2.49g 69.02%
Saturated Fat 0.39g 35.4%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 110.59mg 82.94%
Total Carbohydrate 23.22g 139.29%
Dietary Fiber 5.16 g 371.49%
Sugars 3.08 g %
Protein 4.86g 175.01%
Vitamin A 5706.96IU% Vitamin C 18.85mg%
Calcium 32.88mg% Iron 1.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, green bell pepper, serrano pepper, diced fire-roasted tomatoes, unsalted, mushroom broth, low-sodium, fresh rosemary, fresh sage, fresh oregano, broccoli florets, baby spinach