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Roasted Tomato, Barley and White Bean Soup (recipe after the jump)
MACROCHEF.WORDPRESS.COM20Ingredients
60Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup hulled barley (cooked in 4 cups water for about 50 minutes, most of the water will cook away)
- 4 oz. crimini mushrooms (cleaned and sliced)
- 1 onion (medium, peeled and diced)
- 2 medium carrots (trimmed and diced)
- 2 stalks celery (diced)
- 6 cloves garlic (peeled and minced)
- 2 cups diced fire roasted tomatoes (1 15-ounce can)
- 4 cups vegetable stock (or water)
- 1 Tbsp. nutritional yeast
- 2 cups white beans (cooked, or beans of choice–I used white kidney beans)
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin (optional)
- 2 Tbsp. light miso
- salt
- pepper
- lemon juice
- umeboshi vinegar
- 1 cup arugula
- 1 cup arugula
- 1/2 cup chopped parsley
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1260mg53% |
| Potassium1000mg29% |
| Protein13g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber12g48% |
| Sugars5g |
| Vitamin A100% |
| Vitamin C35% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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