Combine barley, garbanzo beans, broth, squash and onion in heavy soup pot. Bring to boil. Reduce heat and simmer over medium-high heat until barley is soft and squash is tender, about 15 minutes. (Mixture will be very thick.) Ladle soup into blender and puree. Return to soup pot and add cumin, oats and yeast flakes. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add more broth if thinner soup is desired Garnish with parsley. Makes 6 servings. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 172.3mg||5 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 13.2g|
|Protein 3.7g||5 %|
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: 84
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!