Directions:
- Heat a large pan and spray with cooking oil. Add onion, carrots, celery and potato. Cook over low heat for 5 minutes. Rinse pearl barley, then add to the pan together with the stock and bouquet garni and pepper to taste.
- Bring to a boil, reduce the heat to a simmer, cover with a lid and simmer for 15 minutes, until veggies are tender. Discard the bouquet garni, stir in milk and heat for 3 minutes (gently). STir in chopped fresh herbs and adjust the seasonings, if necessary. Add a bit of yogurt to each bowl before serving.
- ***NOTES****.
- If you're not worried about a vegetarian vegetable soup, use chicken stock.
- Bouquet garni can be substituted for 3 stalks parsley, 1 sprig thyme and 1 bay leaf.
- I substitute pearl barley for quick cooking, but cook time needs to be increased to 30-35ish minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.05 Kcal (3475 kJ) | ||
| Calories from fat | 5.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 1% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 32621.8mg | 1359% | |
| Potassium | 419.17mg | 9% | |
| Total Carbs | 166.19g | 55% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 211.98 Kcal (888 kJ) | ||
| Calories from fat | 1.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 1% | |
|---|---|---|---|
| Cholesterol | 0.64mg | 1% | |
| Sodium | 8331.02mg | 1359% | |
| Potassium | 107.05mg | 9% | |
| Total Carbs | 42.44g | 55% | |
| Sugars | 1.82g | 29% | |
| Dietary Fiber | 0.89g | 14% | |
| Protein | 0.86g | 7% | |
| Vitamin C | 1.4mg | 9% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.1mg | 2% | |
| Calcium | 26.9mg | 11% | |
* 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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