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Vegetarian Barley & Bean Soup

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Submitted by steveshunny

YIELD

10 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 237
CUP ML ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
1 15
TABLESPOON ML VEGETABLE OIL
6 1.4
CUPS L WATER
28 809.2
OUNCES ML/G TOMATOES
canned, chopped
1 1
CAN CAN RED KIDNEY BEANS
drained *
9 260.1
OUNCES ML/G GREEN BEANS
frozen, or peas
1 237
CUP ML CARROTS
sliced
1 237
CUP ML MUSHROOMS
sliced
½ 118
CUP ML PEARL BARLEY
medium
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.

Add remaining ingredients. Bring to a boil.

Reduce heat to low; cover.

Simmer 45 to 50 minutes or until barley is tender, stirring occasionally.

Add additional water if soup becomes too thick upon standing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 97 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 53% Vitamin C 21%
Calcium 4% Iron 6%
* 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
 
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