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Italian Barley Soup

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Submitted by rondout

YIELD

8 servings

PREP

30 min

COOK

3 hrs

READY

Ingredients

1 ½ 1.5
QUARTS QUARTS STOCK *
2 473
CUPS ML WATER
¾ 177
CUP ML PEARL BARLEY
1 237
CUP ML CELERY
chopped
1 237
CUP ML CARROTS
grated
1 237
CUP ML ONIONS
chopped
4 4
CLOVES CLOVES GARLIC
crushed
½ 118
CUP ML RED WINE *
1 1
X X LEMON ZEST *
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 7.5
TABLESPOON ML BASIL
¼ 3.8
TABLESPOON ML OREGANO
½ 118
2 2
EACH EACH BAY LEAVES *
½ 7.5
TABLESPOON ML ROSEMARY LEAVES
2 2
EACH EACH TOMATOES
4 6E+1
TABLESPOONS ML TOMATO PASTE
1 1
X X PARMESAN CHEESE
grated *

Directions

Bring stock and water to boil.

Add barley and reduce heat.

Add vegetables, wine, peel, pepper and salt and simmer for 2 hrs. covered.

Stir often to prevent barley from sticking to the pot.

Add herbs, tomatoes, and paste.

Continue simmering for an hour, covered.

Add a handful of grated cheese before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 118 8% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 101mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 62% Vitamin C 25%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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