Hearty Vegetable Soup Recipe
Servings: 6
Ingredients
- 2 tbsp. extra virgin olive oil
- 3 lg. cloves garlic, chopped
- 1 c. minced onion
- 2/3 c. uncooked barley
- 5 c. total cut up fresh vegetables such as leeks, carrots, summer squash, zucchini, celery, etc.
- 9 c. water
- 1/4 c. minced parsley
- 2 bay leaves
- 3 c. canned tomatoes in puree
- 1 teaspoon sugar
- Salt and pepper to taste
Directions
- Saute/fry garlic, onion and barley till onion is translucent/soft. Stir in vegetables; saute/fry 2-3 min. Add in water. Bring to boil. Add in parsley and bay leaf. Cover and reduce heat. Simmer 40 min or possibly till vegetables and barley are just tender. Stir in tomatoes. Add in sugar, salt and pepper. Simmer 15 min longer. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 49 | 18% |
| Total Fat 5.52g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 401mg | 17% |
| Potassium 441mg | 13% |
| Total Carbs 51.32g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 10.34g | 7% |
| Protein 5.78g | 9% |
