Directions:
- Put stock in a pan with the barley and gently boil for 10 minutes
- While barley is boiling finely chop the leek, celery, carrot and parsnip.
- Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
- Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
- Serve with hot toast rubbed with a garlic clove or crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.5 Kcal (605 kJ) | ||
| Calories from fat | 4.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 1% | |
|---|---|---|---|
| Sodium | 226.96mg | 9% | |
| Potassium | 407.91mg | 9% | |
| Total Carbs | 28.06g | 9% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 100.31 Kcal (420 kJ) | ||
| Calories from fat | 3.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Sodium | 157.56mg | 9% | |
| Potassium | 283.17mg | 9% | |
| Total Carbs | 19.48g | 9% | |
| Sugars | 2.88g | 17% | |
| Dietary Fiber | 4.61g | 27% | |
| Protein | 3.01g | 9% | |
| Vitamin C | 6.4mg | 15% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 1.1mg | 9% | |
| Calcium | 36.4mg | 5% | |
* 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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