Vegeterian Bean & Barley Soup Recipe

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Ingredients:

Serving

1 medium- sized sweet yellow onion - chopped
3-4 stalk celery - chopped
1/2 lb frozen mixed vegetables
2 tbsp olive oil
4 cup vegetable broth
6 cup water
6 cube knorr vegetable bullion
1 1/2 cup pearled barley (uncooked )
2 can pinto beans (15.5 oz) rinsed and drained
1 can tomato paste (6 oz can)
3/4 tsp coarse ground black pepper
1/2 tsp celery salt
3/4 tsp basil
3/4 tsp italian seasoning mix
3/4 tsp thyme
1 1/2 tsp onion powder
3 bay leaves (large)

Directions:

In a large soup pot, saute the onions, celery, and frozen vegetables for 3-5 minutes.
Add vegetable broth, water, and all other ingredients.
Bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	241.35 Kcal (1010 kJ)
Calories from fat	43.69 Kcal
		% Daily Value*
Total Fat	4.85g	7%
Cholesterol	0.82mg	0%
Sodium	550.94mg	23%
Potassium	537.67mg	11%
Total Carbs	43.64g	15%
Sugars	3.99g	16%
Dietary Fiber	6.62g	26%
Protein	8.53g	17%
Vitamin C	7.4mg	12%
Iron	2.7mg	15%
Calcium	77.9mg	8%

Amount Per 100 g
Calories	74.65 Kcal (313 kJ)
Calories from fat	13.51 Kcal
		% Daily Value*
Total Fat	1.5g	7%
Cholesterol	0.25mg	0%
Sodium	170.39mg	23%
Potassium	166.29mg	11%
Total Carbs	13.5g	15%
Sugars	1.23g	16%
Dietary Fiber	2.05g	26%
Protein	2.64g	17%
Vitamin C	2.3mg	12%
Iron	0.8mg	15%
Calcium	24.1mg	8%

* 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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