Vegetable Bean and Barley Soup

TWO KOOKS IN THE KITCHEN
16Ingredients
67Minutes
260Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 3 medium carrots (peeled)
  • 3 celery (ribs)
  • 2 cups butternut squash (peeled)
  • 1/4 cup tomato paste
  • 8 cups vegetable broth
  • 1 cup pearl barley
  • 1 cup white kidney beans (canned)
  • 3 cups baby spinach (packed fresh)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon ground pepper
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    NutritionView More

    260Calories
    Sodium50% DV1210mg
    Fat6% DV4g
    Protein20% DV10g
    Carbs16% DV48g
    Fiber44% DV11g
    Calories260Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1210mg50%
    Potassium960mg27%
    Protein10g20%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber11g44%
    Sugars7g14%
    Vitamin A190%
    Vitamin C25%
    Calcium15%
    Iron25%

    * 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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