Try this Barley and Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften. Add the remaining vegetable stock and simmer 30 minutes, covered. Add the barley and simmer 5 minutes more. Add salt to taste and ladle
into bowls. Serve garnished with some chopped fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (28011g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 6455 | ||
Calories from Fat: 315 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 66126.9mg | 2280 % | |
Potassium 18791.6mg | 495 % | |
Total Carbohydrate 1473.5g | 433 % | |
Dietary Fiber 236.3g | 945 % | |
Sugars, other 1237.2g | ||
Protein 153.2g | 219 % | |
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: 6455
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