Barley Vegetable Soup

1 hours Prep: 15 minutes Cook: 1 hours

134 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	pearl barley
2	quarts	chicken broth
1	each	onion	chopped
1	each	carrot	peeled and chunked
1	each	celery stalk	chopped
1	x	parsley sprigs
1	teaspoon	thyme leaves
1	each	bay leaf
8	cups	vegetables

Directions

Place ingredients in large pot and bring to boil.

Add salt and pepper to taste.

Reduce heat, cover and simmer for about 1 hour, or until barley is tender.

Remove parsley abnd bay leaf. Divide if not using entire soup at one meal.

Half a batch should serve 4 with addition of vegetables suggested below.

2 c. green beans, 3 carrots, peeled and sliced, 2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower florets, 2 stalks celery, 8 oz. mushrooms, washed and thinly sliced.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 130g

Amount per Serving

Calories 134 7% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 129mg	5%
Total Carbohydrate 26.0g	9%
Dietary Fiber 6.0g	26%
Sugars 5.0g
Protein 6.0g	11%

Vitamin A	104%		Vitamin C	8%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to vermicelli

Last Recipes Viewed

Recipe Bite

Champagne

by Mark R. Vogel

In the James Bond movie “Goldeneye”, 007 and the villainess are playfully racing down a scenic mountain roadway. Bond's passenger is a young female coworker sent by M to ...