Directions:
- Saute zucchini and carrot in butter in a large saucepan until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
- Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.36 Kcal (387 kJ) | ||
| Calories from fat | 25.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 437.62mg | 18% | |
| Potassium | 227.02mg | 5% | |
| Total Carbs | 13.36g | 4% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.27 Kcal (202 kJ) | ||
| Calories from fat | 13.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 4% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 3% | |
| Sodium | 228.73mg | 18% | |
| Potassium | 118.66mg | 5% | |
| Total Carbs | 6.98g | 4% | |
| Sugars | 0.63g | 5% | |
| Dietary Fiber | 1.21g | 9% | |
| Protein | 1.25g | 5% | |
| Vitamin C | 1.7mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 13.9mg | 3% | |
* 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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