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Barley Soup

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YIELD

6 servings

PREP

10 min

COOK

45 min

READY

50 min

Ingredients

2 2
QUARTS QUARTS CHICKEN BROTH *
1 237
CUP ML CHICKEN MEAT, COOKED
bite-size
Small
ONIONS
sliced in rings *
Rib
CELERY, CELERY
chopped *
small
PARSNIPS
sliced thin *
1 237
CUP ML PEARL BARLEY
Small
STRIP KOMBU *
1 5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML WHITE PEPPER
ground
¼ 59
CUP ML CARROTS
shredded

Directions

Available in health stores, it make beans and peas more digestible.

Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes.

Season to taste with salt if needed and garnish with shredded carrot if desired.

Note: Barley soup can be a soothing and digestible meal for convalescents.

Omit the chicken to make it easier to eat.

This soup is rich in protein, carbohydrates, and fiber.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 192 14% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 141mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 18% Vitamin C 1%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber
 

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