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Roasted Vegetable Barley Soup
WINE A LITTLE COOK ALOT23Ingredients
85Minutes
270Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 head broccoli (cut into florets)
- 8 oz. cherry tomatoes
- 8 oz. mushrooms (sliced)
- 1 cup winter squash (cubed, butternut, acorn, delicata)
- 1 bell pepper (sliced thin)
- 3 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 2 Tbsp. olive oil
- 1 yellow onion (diced)
- 1 carrot (sliced)
- 2 celery sticks (sliced)
- 1 tsp. dried thyme
- 3 cloves garlic (minced)
- 6 cups vegetable stock
- 2 cups water
- 1 bay leaf
- 1/2 cup barley (dried)
- 2 cups fresh spinach (or other leafy green)
- 1/2 cup lemon juice (from half a lemon)
- Parmesan cheese (optional, for serving)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1450mg60% |
| Potassium900mg26% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A90% |
| Vitamin C220% |
| Calcium15% |
| Iron15% |
* 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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