Vegetable Barley

By bridgetinma

Nutrition Facts Serving Size 751 g

Amount Per Serving
Calories 405 Calories from Fat 72
% Daily Value*
Total Fat 8.0g 12%
Saturated Fat 1.2g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 196mg 8%
Total Carbohydrates 71.7g 24%
Dietary Fiber 14.9g 59%
Sugars 6.1g
Protein 13.7g

Vitamin A 171%
Vitamin C 40%
Calcium 7%
Iron 19%

Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis
Good points
•Low in saturated fat
•No cholesterol
•Low in sodium
•High in dietary fiber
•High in manganese
•High in selenium
•Very high in vitamin A

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 carrots, peeled, halved, and sliced
• 3 ribs celery, sliced
• 8 cups chicken broth
• 1 1/2 cups pearl barley
• salt and black pepper to taste
• 2 zucchini, sliced 1/4 inch thick
• 1 cup firmly packed fresh spinach leaves, washed

Preparation

Step 1

Melt the butter in a large soup pot and add the onion, carrots, and celery. Cook, stirring often, over medium heat for 5 minutes. Add the chicken broth, barley, and salt and pepper to taste. Simmer for 1 1/2 hours, or until the barley is tender, stirring every so often so the barley does not stick to the bottom of the pot.

Add the zucchini and spinach. Simmer for another 10 minutes. Taste and correct the seasonings. Serve hot.