My Pumpkin and Barley Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

15 oz pumpkin puree ( this is 1 regular sized can)
5 tsp chicken bouillon (5 maggi cubes)
5 cups water
4 celery ribs, chopped
1/2 onion, diced
2 tbsp dried dill
2/3 cup quick-cooking barley (increase or decrease if you would like thicker or thinner soup)
1 tsp paprika
2 tsp garlic powder
1 tsp salt
fresh dill (optional)
sour cream (optional)

Directions:

Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
Serve either straight as it is, or garnish with some fresh dill and/or sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.75 Kcal (401 kJ)
Calories from fat	6.03 Kcal
		% Daily Value*
Total Fat	0.67g	1%
Cholesterol	0.43mg	0%
Sodium	1655.01mg	69%
Potassium	402.2mg	9%
Total Carbs	19.13g	6%
Sugars	3.12g	12%
Dietary Fiber	4.22g	17%
Protein	3.18g	6%
Vitamin C	6.4mg	11%
Iron	1.7mg	9%
Calcium	135.8mg	14%

Amount Per 100 g
Calories	13.96 Kcal (58 kJ)
Calories from fat	0.88 Kcal
		% Daily Value*
Total Fat	0.1g	1%
Cholesterol	0.06mg	0%
Sodium	241.36mg	69%
Potassium	58.65mg	9%
Total Carbs	2.79g	6%
Sugars	0.46g	12%
Dietary Fiber	0.62g	17%
Protein	0.46g	6%
Vitamin C	0.9mg	11%
Iron	0.2mg	9%
Calcium	19.8mg	14%

* 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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