Directions:
- In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
- Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
- Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
- Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.16 Kcal (867 kJ) | ||
| Calories from fat | 41.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 800.11mg | 33% | |
| Potassium | 735.23mg | 16% | |
| Total Carbs | 35.97g | 12% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 6.61g | 26% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3mg | 17% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 50.06 Kcal (210 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 7% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 193.33mg | 33% | |
| Potassium | 177.65mg | 16% | |
| Total Carbs | 8.69g | 12% | |
| Sugars | 1.96g | 32% | |
| Dietary Fiber | 1.6g | 26% | |
| Protein | 1.85g | 15% | |
| Vitamin C | 3.4mg | 23% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 17% | |
| Calcium | 15.8mg | 7% | |
* 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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