Vegetable Barley Soup


Food.com
80 mins (prep 20, cooking 60)
15 ingredients
6 servings
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.

Categories:  equipment , soups-&-stews , low-carb , one-dish-meal , oamc~freezer~make-ahead , low-fat , low-cholesterol , weeknight , kid-friendly , main-dish , number-of-servings , vegetarian , healthy-2 , stove-top , pasta,-rice-and-grains , low-sat.-fat , <-4-hours , low-sodium , low-in... , time-to-make , low-protein , vegan , low-calorie , grains , healthy , vegetable ,
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Ingredients

Nutrition

Serving Size (572.65 g)
Servings 6
Amount per Serving
Calories 133.36 Calories from Fat 54.18
% Daily Value *
Total Fat 6.02g 55.59%
Saturated Fat 0.93g 27.78%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 122.99mg 30.75%
Total Carbohydrate 17.78g 35.57%
Dietary Fiber 6.73 g 161.41%
Sugars 5.73 g %
Protein 6.1g 73.15%
Vitamin A 13791.85IU% Vitamin C 58.77mg%
Calcium 184.16mg% Iron 3.27mg%
*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:
chopped onion, uncooked barley, salt and pepper, tomato puree
 

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