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Armenian Barley and Yogurt Soup

 

168

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

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

Ingredients

1 cup pearl barley
6 cups chicken broth
1 cup onions
¼ teaspoon butter
3 tablespoons mint leaves
fresh or 1 tb dried
2 tablespoons parsley leaves
fresh, minced
1 teaspoon yogurt, plain
1 x salt and black pepper
freshly ground pepper to taste
*

Directions

Place the barley and the broth in a soup kettle and cook for a few minutes.

Peel and chop the onion; sauté in butter until it is golden and transparent.

Add to the soup kettle, together with the mint, parsley, salt and pepper.

Simmer the soup until the barley is soft.

Stir in the yogurt and continue to simmer for about 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 16415% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 263mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 18%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 6%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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