Barley Vegetable Soup Recipe

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Ingredients:

Serving

4 carrots
4 stalks celery
4 garlic cloves
1 sweet onion
1 (15 oz) can shiitake mushrooms
4 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1 cup pearl barley
8 cups chicken broth
1 cup frozen baby peas

Directions:

Heat olive oil in soup pot.
Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
Add chicken broth and bring to a boil.
Reduce to a simmer for 45 minutes.
Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
Serve .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	270.22 Kcal (1131 kJ)
Calories from fat	89.76 Kcal
		% Daily Value*
Total Fat	9.97g	15%
Sodium	1435.81mg	60%
Potassium	755.54mg	16%
Total Carbs	36.4g	12%
Sugars	7.18g	29%
Dietary Fiber	9.19g	37%
Protein	6.42g	13%
Vitamin C	33.2mg	55%
Vitamin A	0.4mg	14%
Iron	1.7mg	10%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	51.8 Kcal (217 kJ)
Calories from fat	17.21 Kcal
		% Daily Value*
Total Fat	1.91g	15%
Sodium	275.24mg	60%
Potassium	144.84mg	16%
Total Carbs	6.98g	12%
Sugars	1.38g	29%
Dietary Fiber	1.76g	37%
Protein	1.23g	13%
Vitamin C	6.4mg	55%
Vitamin A	0.1mg	14%
Iron	0.3mg	10%
Calcium	15.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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