Directions:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.27 Kcal (1504 kJ) | ||
| Calories from fat | 195.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 33% | |
|---|---|---|---|
| Cholesterol | 118.3mg | 39% | |
| Sodium | 109.77mg | 5% | |
| Potassium | 588.79mg | 13% | |
| Total Carbs | 14.83g | 5% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.1mg | 12% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.67 Kcal (585 kJ) | ||
| Calories from fat | 76.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 33% | |
|---|---|---|---|
| Cholesterol | 45.99mg | 39% | |
| Sodium | 42.67mg | 5% | |
| Potassium | 228.89mg | 13% | |
| Total Carbs | 5.77g | 5% | |
| Sugars | 1.37g | 14% | |
| Dietary Fiber | 1.05g | 11% | |
| Protein | 9.79g | 50% | |
| Vitamin C | 11.4mg | 49% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.8mg | 12% | |
| Calcium | 20.9mg | 5% | |
* 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.
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