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Jay Folson: "It was great! Very hearty and filling!" Read More
14Ingredients
50Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1/2 onions (medium, chopped)
- 2 large carrots (peeled & chopped)
- 2 sticks celery (chopped)
- 12 oz. portabello mushroom (chopped)
- 7 oz. white mushrooms (chopped)
- 4 cloves garlic (minced)
- 6 dashes italian seasoning
- 4 cups vegetable broth
- 4 cups water
- 1 cup pearl barley (uncooked)
- salt
- pepper
- fresh parsley (chopped, optional)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium790mg33% |
Potassium540mg15% |
Protein6g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A90% |
Vitamin C10% |
Calcium4% |
Iron10% |
* 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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Reviews(2)
Bita 5 years ago
Made this recipe tonight and loved it!
Added dill instead of parsley since I had it in the fridge already and it worked perfectly!
The water was absorbed by the barley which made the soup taste more like a risotto except much healthier:-)