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Barley Vegetable Soup

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Recipe

Yield

8
servings

Prep

15
min

Cook

1
hrs

Ready

1
hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup pearl barley
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2 quarts chicken broth
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1 each onions
chopped
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1 each carrots
peeled and chunked
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1 each celery stalks
chopped
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1 x parsley sprigs
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1 teaspoon thyme
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1 each bay leaves
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8 cups vegetables

Ingredients

Amount Measure Ingredient Features
118 ml pearl barley
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2 quarts chicken broth
* Camera
1 each onions
chopped
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1 each carrots
peeled and chunked
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1 each celery stalks
chopped
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1 x parsley sprigs
* Camera
5 ml thyme
* Camera
1 each bay leaves
* Camera
1.9 l 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 cup 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.



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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 1347% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 129mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 26%
Sugars g
Protein 11g
Vitamin A 104% Vitamin C 8%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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