Vegetable Barley Soup Recipe

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Ingredients:

Serving

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 oz each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp pepper
1 can (14-1/2 oz) italian diced tomatoes, undrained

Directions:

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender.
Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf. Yield: 12 servings (about 3-1/2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.23 Kcal (478 kJ)
Calories from fat	35.63 Kcal
		% Daily Value*
Total Fat	3.96g	6%
Cholesterol	10.69mg	4%
Sodium	594.27mg	25%
Potassium	251.84mg	5%
Total Carbs	16.6g	6%
Sugars	5.59g	22%
Dietary Fiber	2.7g	11%
Protein	3.49g	7%
Vitamin C	8.5mg	14%
Vitamin A	0.4mg	13%
Iron	1.2mg	7%
Calcium	59.9mg	6%

Amount Per 100 g
Calories	47.2 Kcal (198 kJ)
Calories from fat	14.72 Kcal
		% Daily Value*
Total Fat	1.64g	6%
Cholesterol	4.42mg	4%
Sodium	245.56mg	25%
Potassium	104.06mg	5%
Total Carbs	6.86g	6%
Sugars	2.31g	22%
Dietary Fiber	1.12g	11%
Protein	1.44g	7%
Vitamin C	3.5mg	14%
Vitamin A	0.2mg	13%
Iron	0.5mg	7%
Calcium	24.8mg	6%

* 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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