Try this Two-Tomato Soup with Barley recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and saute 4 minutes or until tender. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until barley is tender. Yield: 4 servings (serving size: 1-1/4 cups). Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 157mg Sodium Recipe by: Cooking Light, May 1995, page 129 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 31 | ||
Calories from Fat: 6 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.9mg | 0 % | |
Potassium 150.6mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.8g | ||
Protein 1.4g | 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: 31
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