Vegetarian Barley Soup

Vegetarian Barley Soup

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 110
Total Fat 3 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 700 mg
Total Carbs 20 g
Dietary Fiber 3 g
Sugars 3 g
Protein 4 g
Vitamin C 8 %
Calcium 4 %
Iron 4 %
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  • Recipe serves:8
  • Prep Time20 min
  • Cook Time40 min

Ingredients

  • 1 Tbsp. olive oil
  • 1 package (300 g.) mushrooms, chopped
  • 1 medium onion, finely chopped
  • 1 cup finely chopped carrots
  • 1 clove garlic, finely chopped
  • 1 Tbsp. tomato paste
  • 8 cups water
  • 3/4 cup quick-cooking barley
  • 2 pots Knorr® Homestyle Stock Vegetable
  • 1 tsp. fresh oregano leaves
  • 2 Tbsp. finely chopped fresh parsley leaves

Directions

  • Heat olive oil in (2 L) saucepot over high heat and cook mushrooms, stirring frequently, until golden, about 4 minutes. Stir in onion and carrots and cook, stirring occasionally, until crisp-tender, about 3 minutes. Reduce heat to medium-high and stir in garlic and tomato paste and cook, stirring occasionally, 3 minutes.
  • Add water, barley, Knorr® Homestyle Stock - Vegetable and oregano. Bring to a boil over high heat. Reduce heat to low and simmer until barley is cooked, about 30 minutes. Stir in parsley. Serve, if desired, with hearty crusty bread.
  • Each serving of this soup provides 1½ servings of vegetables and is a source of fibre and vitamin C.
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