How To Make Barley and Vegetable Soup
Hearty and nutritious, this vegetable soup takes nothing more than boiling together a mix of veggies with barley to make it extra filling.
Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes
Serves:
Ingredients
- 2tbspmargarine
- ¼cuponion,chopped
- 8cupswater
- ½cupcelery,chopped
- 2tbspparsley,minced
- 1cupparsnips,diced
- ¼quick cooking barley
- 1cupcarrot,cubed
- 1cantomatoes,diced
- 1canfrozen peas
- salt and pepper,to taste
Instructions
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Melt the margarine in a soup kettle or Dutch oven, and sauté the onions until tender. Add the water, celery, parsley, and parsnips.
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Bring to a boil, then reduce to a simmer, cover tightly, and cook for about 30 minutes. Add the barley, carrot, tomatoes, and peas.
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Cook for about 30 minutes or until the barley is tender and the peas are soft.
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Remove from heat, and adjust the salt and pepper to taste.
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Serve warm, and enjoy!
Nutrition
- Calories: 116.22kcal
- Fat: 4.39g
- Saturated Fat: 0.83g
- Trans Fat: 0.69g
- Monounsaturated Fat: 1.90g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 17.03g
- Fiber: 5.33g
- Sugar: 5.51g
- Protein: 3.35g
- Sodium: 1118.13mg
- Calcium: 60.39mg
- Potassium: 329.42mg
- Iron: 1.60mg
- Vitamin A: 242.32µg
- Vitamin C: 16.13mg
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