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Old-Fashioned Vegetable-Barley Soup

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Old-Fashioned Vegetable-Barley Soup

Nutrition Facts

Old-Fashioned Vegetable-Barley Soup
CaloriesCalories
129 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
×
Calories 129
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 78 mg
Total Carbohydrate 24 g
Dietary Fiber 5 g
Sugars 5 g
Protein 6 g

Dietary Exchanges
1 starch, 2 vegetable

Ingredients

Servings   4   Serving Size   1 1/4 cups

  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick-cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon pepper
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
  2. Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.
 

Nutrition Facts

Old-Fashioned Vegetable-Barley Soup
CaloriesCalories
129 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
×
Calories 129
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 78 mg
Total Carbohydrate 24 g
Dietary Fiber 5 g
Sugars 5 g
Protein 6 g

Dietary Exchanges
1 starch, 2 vegetable

Ingredients

Servings   4   Serving Size   1 1/4 cups

  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick-cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon pepper
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
  2. Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.
 

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