Mary's Lentil Vegetable Barley Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
5 garlic cloves, minced
2 tbsp italian seasoning
2 cups carrots, chopped
2 cups celery, chopped
2 cups onions, chopped
2 cups white mushrooms, chopped
1 (28 oz) can crushed tomatoes
1 (6 oz) bag baby spinach
1 lb dried lentils , sifted and sorted
1 cup barley
3 quarts water
2 tsp vegetable bouillon granules

Directions:

Over medium heat, saute olive oil, garlic, Italian seasoning, carrots, celery, onion and mushrooms just a few minutes until things start to soften up.
Add water, bouillon, lentils, tomatoes, spinach and barley.
Increase heat to high until water boils.
Cover pot and reduce heat to low.
Simmer about 1-2 hours until lentils are cooked through.
Run soup through blender in batches for smoother consistency or use hand blender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.44 Kcal (1187 kJ)
Calories from fat	32.73 Kcal
		% Daily Value*
Total Fat	3.64g	6%
Sodium	65.71mg	3%
Potassium	772.31mg	16%
Total Carbs	47.92g	16%
Sugars	4.46g	18%
Dietary Fiber	19.28g	77%
Protein	15.44g	31%
Vitamin C	8mg	13%
Vitamin A	0.3mg	9%
Iron	4.6mg	26%
Calcium	90.7mg	9%

Amount Per 100 g
Calories	62.93 Kcal (263 kJ)
Calories from fat	7.27 Kcal
		% Daily Value*
Total Fat	0.81g	6%
Sodium	14.59mg	3%
Potassium	171.47mg	16%
Total Carbs	10.64g	16%
Sugars	0.99g	18%
Dietary Fiber	4.28g	77%
Protein	3.43g	31%
Vitamin C	1.8mg	13%
Vitamin A	0.1mg	9%
Iron	1mg	26%
Calcium	20.1mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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