Vegetable Bean Barley Soup Recipe

Author: Light & Tasty

Nutrition

Cal/Serving: 289
Daily Value: 14%
Servings: 6

Dairy-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated4g19%
Trans0g0%
Carbs20g7%
Fiber5g19%
Sugars5g0%
Protein20g40%
Cholesterol47mg16%
Sodium603mg25%
Calcium62mg6%
Magnesium59mg15%
Potassium824mg24%
Iron2mg12%
Zinc2mg15%
Vitamin A3651IU73%
Vitamin C20mg34%
Thiamin (B1)1mg55%
Riboflavin (B2)0mg17%
Niacin (B3)6mg30%
Vitamin B61mg29%
Folic Acid (B9)36µg9%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K16µg20%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Vegetable Bean Barley Soup
5

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

Recipe Details

Prep
Cook
Total Time
Servings 6 servings