Vegetable Barley Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 2 Tbsps Tomato paste
- 1 ⅕ liters Vegetable broth
- 500 grams Tomatoes
- 1 bay leaf
- 250 grams Pearl barley
- 2 stalks Celery
- 150 grams Mushrooms (wild)
- 1 handful parsley
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Peel onion and garlic and finely chop. Sauté together in hot oil in a pot until translucent. Stir in the tomato paste, cook briefly and pour in the broth. Bring to a boil. Rinse the tomatoes, cut into quarters, remove seeds and cut into pieces. Add to the soup with the bay leaf. Rinse the barley in a colander, add to the pot and simmer, stirring occasionally, about 1 hour.
2.
Rinse celery, trim and slice. Clean the mushrooms and leave whole or halve depending on the size. Add celery and mushrooms to the soup during the last 20 minutes of cooking time. Pour in more broth if needed.
3.
Rinse the parsley, shake dry, pluck off the leaves and chop. Season soup with lemon juice, salt and pepper and stir in parsley. Place in bowls and serve.
