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Italian Barley Soup

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

3 hrs

Ready

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

Ingredients

Amount Measure Ingredient Features
1 ½ quarts stock
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2 cups water
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¾ cup pearl barley
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1 cup celery
chopped
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1 cup carrots
grated
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1 cup onions
chopped
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4 cloves garlic
crushed
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½ cup red wine
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1 x lemon zest
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1 x salt and black pepper
to taste
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½ tablespoon basil
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¼ tablespoon oregano
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½ cup parsley leaves
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2 each bay leaves
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½ tablespoon rosemary leaves
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2 each tomatoes
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4 tablespoons tomato paste
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1 x Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
1.5 quarts stock
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473 ml water
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177 ml pearl barley
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237 ml celery
chopped
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237 ml carrots
grated
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237 ml onions
chopped
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4 cloves garlic
crushed
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118 ml red wine
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1 x lemon zest
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1 x salt and black pepper
to taste
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7.5 ml basil
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3.8 ml oregano
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118 ml parsley leaves
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2 each bay leaves
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7.5 ml rosemary leaves
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2 each tomatoes
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6E+1 ml tomato paste
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1 x Parmesan cheese
grated
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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 1188% 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?
 

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