Directions:
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.36 Kcal (810 kJ) | ||
| Calories from fat | 42.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Sodium | 309.65mg | 13% | |
| Potassium | 460.84mg | 10% | |
| Total Carbs | 31.66g | 11% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 8.95g | 36% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.51 Kcal (232 kJ) | ||
| Calories from fat | 12.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 7% | |
|---|---|---|---|
| Sodium | 88.9mg | 13% | |
| Potassium | 132.31mg | 10% | |
| Total Carbs | 9.09g | 11% | |
| Sugars | 1.24g | 17% | |
| Dietary Fiber | 2.57g | 36% | |
| Protein | 2.18g | 15% | |
| Vitamin C | 2.8mg | 17% | |
| Iron | 0.6mg | 13% | |
| Calcium | 22.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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