Try this Roasted Vegetable Barley Soup recipe, or contribute your own.
Suggest a better descriptionmix veggies on flat rimmed baking dish and toss with 1/4 cup oil, salt and pepper. bake in 450 degree oven, stirring once or twice till brown and tender. meanwhile, saute onion with 2 tablespoons oil till soft. add garlic and cook another minute. add barley and cook, stirring constantly till browns slightly (about 5 minutes). add broth and bring to a boil. reduce to a simmer, cover and coo till barley is slightly chewy (about 25-30 min). add cooked veggies and sage. cook another minute and serve.
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 351 | ||
Calories from Fat: 130 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 592.8mg | 20 % | |
Potassium 661.6mg | 17 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 42.7g | ||
Protein 5.9g | 8 % | |
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: 351
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