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Vegetarian Bean and Barley Vegetable Soup
THE SPRUCE EATS20Ingredients
80Minutes
180Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/2 onion (large, diced)
- 3 cloves garlic (minced)
- 2 Tbsp. oil (or vegan margarine)
- 2 celery (ribs, diced)
- 2 carrots (medium-sized, diced)
- other vegetables (Optional: any, desired, about 1/2 cup each)
- 8 cups water (or vegetable broth; you can also use half and half, or water with a vegetarian bouillon cube)
- 1 cup pearled barley (uncooked)
- 1 cup pinto beans (or white beans, cooked or canned)
- 1/3 cup tomato paste (or crushed tomatoes)
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. celery salt (optional but adds a nice flavor)
- 1/2 tsp. basil
- 1/2 tsp. oregano (or Italian spice mix)
- 1/2 tsp. thyme
- 1 tsp. onion powder (optional)
- 2 bay leaves (large)
- salt (optional)
- pepper (optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium400mg11% |
| Protein5g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium6% |
| 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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