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Vegetable Bean and Barley Soup
TWO KOOKS IN THE KITCHEN16Ingredients
67Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. 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 tsp. dried thyme
- 1 tsp. dried basil (or 2 teaspoons finely chopped fresh basil)
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt (or to taste)
- 1/2 tsp. ground pepper
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1210mg50% |
| Potassium960mg27% |
| Protein10g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber11g44% |
| Sugars7g |
| 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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