Vegetable Barley Soup

Vegetable Barley Soup might be a good recipe to expand your soup recipe box. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 184 calories, 7g of protein, and 2g of fat per serving. This recipe serves 10 and costs 100 cents per serving. This recipe is liked by 160 foodies and cooks. It is brought to you by Eating Richly. If you have barley, peas, canned tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. With a spoonacular score of 91%, this dish is awesome. Similar recipes include Vegetable Barley Soup, Vegetable Barley Soup, and Vegetable And Barley Soup.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 1/2 cups barley (or brown rice)

2 bay leaves

1 14-15 oz can diced tomatoes in juice

2 carrots, peeled and chopped

2 stalks celery, chopped

1 1/2 cups cooked chickpeas (garbanzo beans)

3 cloves garlic, finely chopped

1/4 cup rough chopped fresh herbs

1 cup frozen peas

8 cups vegetable stock (you can make your own vegetable stock)

1 white onion, peeled and chopped

Equipment:

pot

bowl

Cooking instruction summary:

Place vegetable stock in a large pot with bay leaves and bring to a low boil. Add barley or brown rice and cover. Let simmer on medium low for 1 hour for barley or 10 minutes for brown rice. Add chopped carrots, onion and garlic and simmer another 10 minutes, covered. Add celery, frozen peas, chickpeas and tomatoes. Cover and simmer another 5 to 10 minutes until desired texture is reached. Divide among bowls and top with fresh herbs ( I like to use Italian parsley).

 

Step by step:


1. Place vegetable stock in a large pot with bay leaves and bring to a low boil.

2. Add barley or brown rice and cover.

3. Let simmer on medium low for 1 hour for barley or 10 minutes for brown rice.

4. Add chopped carrots, onion and garlic and simmer another 10 minutes, covered.

5. Add celery, frozen peas, chickpeas and tomatoes. Cover and simmer another 5 to 10 minutes until desired texture is reached. Divide among bowls and top with fresh herbs ( I like to use Italian parsley).


Nutrition Information:

Quickview
184k Calories
7g Protein
1g Total Fat
37g Carbs
30% Health Score
Limit These
Calories
184k
9%

Fat
1g
2%

  Saturated Fat
0.24g
2%

Carbohydrates
37g
12%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
825mg
36%

Get Enough Of These
Protein
7g
15%

Vitamin A
2716IU
54%

Manganese
0.99mg
49%

Fiber
8g
35%

Vitamin B1
0.29mg
19%

Folate
69µg
17%

Selenium
12µg
17%

Copper
0.34mg
17%

Magnesium
65mg
16%

Phosphorus
153mg
15%

Vitamin C
11mg
14%

Iron
2mg
14%

Vitamin K
13µg
13%

Vitamin B6
0.25mg
13%

Potassium
429mg
12%

Vitamin B3
2mg
12%

Zinc
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin E
0.87mg
6%

Calcium
50mg
5%

Vitamin B5
0.35mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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