Try this Barley-Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPlace barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving. NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken. Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 45 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 38.8mg | 1 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.9g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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