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Apple Barley Soup

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 large onions
thinly sliced
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2 tablespoons vegetable oil
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3 ½ cups vegetable stock
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1 ½ cups apple cider
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cup pearl barley
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2 large carrots
diced
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1 teaspoon thyme
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¼ teaspoon marjoram
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1 each bay leaves
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2 cups apples
unpeeled, chopped
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¼ cup parsley leaves
fresh, minced
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1 tablespoon lemon juice
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
2 large onions
thinly sliced
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3E+1 ml vegetable oil
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828 ml vegetable stock
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355 ml apple cider
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79 ml pearl barley
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2 large carrots
diced
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5 ml thyme
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1.3 ml marjoram
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1 each bay leaves
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473 ml apples
unpeeled, chopped
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59 ml parsley leaves
fresh, minced
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15 ml lemon juice
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1.3 ml salt
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Directions

In a small soup pot, sauté onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min. or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 10838% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 122mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 85% Vitamin C 16%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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