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Vegetable Bean Barley Soup Recipe
Nutrition
Cal/Serving: 281Daily Value: 14%
Servings: 6
Dairy-Free, Wheat-Free
| Fat | 15g | 23% |
| Saturated | 4g | 18% |
| Trans | 0g | 0% |
| Carbs | 20g | 7% |
| Fiber | 5g | 19% |
| Sugars | 5g | 0% |
| Protein | 18g | 37% |
| Cholesterol | 56mg | 19% |
| Sodium | 560mg | 23% |
| Calcium | 62mg | 6% |
| Magnesium | 59mg | 15% |
| Potassium | 622mg | 18% |
| Iron | 3mg | 14% |
| Zinc | 3mg | 19% |
| Vitamin A | 3733IU | 75% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 6mg | 31% |
| Vitamin B6 | 0mg | 24% |
| Folic Acid (B9) | 29µg | 7% |
| Vitamin B12 | 1µg | 12% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 medium onion, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dill weed
- 2 tablespoons canola oil
- 1 g arlic clove, minced
- 2 cans (14-1/ounces each) reduced-sodium chicken broth
- 1-3/4 cups water
- 1 cup chopped carrots
- 1/2 cup medium pearl barley
- 1 can (15-3/4 ounces) pork and beans
- 2 small zucchini, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon cider vinegar
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
