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Vegetarian Barley-Vegetable Soup

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Submitted by inglett

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 2
MEDIUM MEDIUM ONIONS
peeled, diced
2 2
LARGE LARGE CARROTS
scraped, diced
2 2
EACH EACH CELERY STALKS
chopped
3 45
TABLESPOONS ML BUTTER
or margarine
1 1
CAN CAN TOMATOES
chopped *
8 1.9
CUPS L WATER
1 5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML THYME
dried *
2 1E+1
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML PEARL BARLEY
2 473
CUPS ML GREEN BEANS
frozen
1 15
TABLESPOON ML DILL WEED
chopped

Directions

Sauté onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes.

Add tomatoes, water, basil, thyme, salt, and pepper.

Bring to a boil. Stir in barley and lower heat.

Cook slowly, covered, 1½ hours, until barley is tender.

Stir in beans or peas during last 10 minutes of cooking.

Remove from heat and stir in dill.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 124 27% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 524mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 6g
Vitamin A 55% Vitamin C 11%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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