SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2122g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (15%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 3861.1mg||133 %|
|Potassium 4252.3mg||112 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 58.9g|
|Protein 42.9g||61 %|
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: 487
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!