Directions:
- In a large saucepan, 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 oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the 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. Sprinkle with parsley. Yield: 10 servings (about 3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.24 Kcal (533 kJ) | ||
| Calories from fat | 15.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Sodium | 538mg | 22% | |
| Potassium | 596.83mg | 13% | |
| Total Carbs | 21.22g | 7% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 30.94 Kcal (130 kJ) | ||
| Calories from fat | 3.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 3% | |
|---|---|---|---|
| Sodium | 130.83mg | 22% | |
| Potassium | 145.14mg | 13% | |
| Total Carbs | 5.16g | 7% | |
| Sugars | 1.26g | 21% | |
| Dietary Fiber | 1.25g | 21% | |
| Protein | 1.85g | 15% | |
| Vitamin C | 2.7mg | 18% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 8% | |
| Calcium | 12.4mg | 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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