Directions:
- Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
- Saute the onions in the butter until translucent.
- Add the carrots and cook, stirring frequently, until the carrots are tender.
- Add water as necessary if the vegetables start to stick.
- When the barley is tender, add the vegetables, mint, and seasonings to the pot.
- Simmer for another 10 minutes.
- Add the yogurt and parsley.
- Carefully warm the soup on low, adding some stock if you want a thinner soup.
- Done!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.17 Kcal (771 kJ) | ||
| Calories from fat | 60.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 10% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 7% | |
| Sodium | 636.47mg | 27% | |
| Potassium | 352.19mg | 7% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 15.7mg | 87% | |
| Calcium | 149.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 49.35 Kcal (207 kJ) | ||
| Calories from fat | 16.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 10% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 7% | |
| Sodium | 170.55mg | 27% | |
| Potassium | 94.37mg | 7% | |
| Total Carbs | 6.76g | 8% | |
| Sugars | 1.86g | 28% | |
| Dietary Fiber | 1.38g | 21% | |
| Protein | 1.51g | 11% | |
| Vitamin C | 2mg | 13% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 4.2mg | 87% | |
| Calcium | 40mg | 15% | |
* 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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