Vegetable Barley Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
3 garlic cloves, minced
1 cup chopped onion
3/4 cup uncooked barley
2 cups carrots, diced
2 cups zucchini, diced
1 cup cabbage, chopped
9 cups water
1/4 cup parsley
1 bay leaf
1 dash sugar
salt and pepper
24 oz tomato puree (or whole tomatoes chopped)

Directions:

In a large kettle add oil, garlic and onions heat until onions are transparent.
Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
Simmer until barley is tender.
Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.57 Kcal (911 kJ)
Calories from fat	46.52 Kcal
		% Daily Value*
Total Fat	5.17g	8%
Sodium	78.83mg	3%
Potassium	1184.47mg	25%
Total Carbs	37.62g	13%
Sugars	9.63g	39%
Dietary Fiber	9.34g	37%
Protein	8.4g	17%
Vitamin C	53mg	88%
Vitamin A	0.4mg	14%
Iron	1.9mg	11%
Calcium	114.9mg	11%

Amount Per 100 g
Calories	32.78 Kcal (137 kJ)
Calories from fat	7.01 Kcal
		% Daily Value*
Total Fat	0.78g	8%
Sodium	11.88mg	3%
Potassium	178.47mg	25%
Total Carbs	5.67g	13%
Sugars	1.45g	39%
Dietary Fiber	1.41g	37%
Protein	1.27g	17%
Vitamin C	8mg	88%
Vitamin A	0.1mg	14%
Iron	0.3mg	11%
Calcium	17.3mg	11%

* 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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