Directions:
- Heat oil in a soup pot over medium heat; add onion, garlic, carrots, celery, leek, potato and season with salt and pepper.
- Cook, stirring often, for about10 minutes.
- Stir in half of the parsley, tomatoes, and barley; cook and stir 1 minute.
- Pour in the stock and increase heat to bring to a boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 35 to 40 minutes.
- Taste and add more salt and/or pepper, as needed.
- Stir in peas, simmer 5 minutes more.
- Ladle into serving bowls; garnish with Parmesan and remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.82 Kcal (2930 kJ) | ||
| Calories from fat | 223.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.86g | 38% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 9% | |
| Sodium | 3024.17mg | 126% | |
| Potassium | 1396.64mg | 30% | |
| Total Carbs | 98g | 33% | |
| Sugars | 17.72g | 71% | |
| Dietary Fiber | 15.98g | 64% | |
| Protein | 27.09g | 54% | |
| Vitamin C | 36.1mg | 60% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 8.1mg | 45% | |
| Calcium | 427mg | 43% | |
| Amount Per 100 g | |||
| Calories | 93.96 Kcal (393 kJ) | ||
| Calories from fat | 30.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 38% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 9% | |
| Sodium | 406.02mg | 126% | |
| Potassium | 187.51mg | 30% | |
| Total Carbs | 13.16g | 33% | |
| Sugars | 2.38g | 71% | |
| Dietary Fiber | 2.15g | 64% | |
| Protein | 3.64g | 54% | |
| Vitamin C | 4.8mg | 60% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.1mg | 45% | |
| Calcium | 57.3mg | 43% | |
* 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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