Vegetable Barley Soup

By bridgetinma

Nutrition Facts
Serving Size 419 g
Amount Per Serving
Calories 280 Calories from Fat 34
% Daily Value*
Total Fat 3.7g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 405mg 17%
Total Carbohydrates 48.4g 16%
Dietary Fiber 13.2g 53%
Sugars 9.3g
Protein 14.9g
Vitamin A 74% • Vitamin C 26%
Calcium 8% • Iron 26%

Nutrition Grade A
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
Low in saturated fat
No cholesterol
High in dietary fiber
High in manganese
Very high in vitamin A

Ingredients

• 2 quarts low sodium chicken broth
• 1/2 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Details

Servings 8

Preparation

Step 1

Saute onions, celery, carrots and garlic.

Add remaining ingredients. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.