Vegetable Barley Soup Recipe

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Ingredients:

Serving

1 1/2 tbsp olive oil
1 large onion, diced
4 celery ribs, sliced
3 carrots, sliced
2 garlic cloves, minced
1/2 head cabbage, sliced thin
4 small zucchini, sliced
1 (28 oz) can diced tomatoes
4 cups chicken broth (i use a 900 ml tetrapak)
5 cups water
1 chicken bouillon cube
3/4 cup pearl barley , rinsed under cold water
1 bay leaf
1 tsp italian seasoning
salt , to taste
black pepper , to taste

Directions:

Heat oil in a large stock pot over medium low heat.
Add onions, celery and carrots and stir until onions and celery soften, not browning, about 10 minutes.
Add remaining vegetables, tomatoes, broth, water, boullion, barley, bay leaf and italian seasoning. Bring to boil, then reduce heat and simmer one hour uncovered.
Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.51 Kcal (438 kJ)
Calories from fat	21.95 Kcal
		% Daily Value*
Total Fat	2.44g	4%
Cholesterol	0.05mg	0%
Sodium	485.82mg	20%
Potassium	392.41mg	8%
Total Carbs	17.27g	6%
Sugars	3.69g	15%
Dietary Fiber	5.16g	21%
Protein	2.96g	6%
Vitamin C	28.4mg	47%
Vitamin A	0.2mg	6%
Iron	0.6mg	3%
Calcium	63.1mg	6%

Amount Per 100 g
Calories	30.65 Kcal (128 kJ)
Calories from fat	6.44 Kcal
		% Daily Value*
Total Fat	0.72g	4%
Cholesterol	0.02mg	0%
Sodium	142.49mg	20%
Potassium	115.09mg	8%
Total Carbs	5.07g	6%
Sugars	1.08g	15%
Dietary Fiber	1.51g	21%
Protein	0.87g	6%
Vitamin C	8.3mg	47%
Vitamin A	0.1mg	6%
Iron	0.2mg	3%
Calcium	18.5mg	6%

* 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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