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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 170
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 298mg
12%
Total Carbohydrate 26g
9%
Dietary Fiber 5g
19%
Sugars 7g
Protein 8g
Vitamin A  64%Vitamin C  29%
Calcium  5%Iron  11%
Potassium  16%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Italian Barley Soup

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Tablespoon Rosemary crumbled
1 1/2 Quarts Stock chicken
2 Bay Leaves crumbled
1/2 Cup Red Wine (optional)
3/4 Cup Barley (pale malt)
4 Tablespoons Tomato Paste (6 ounce)
1/4 Tablespoon Oregano etc. (favorite Italian seasonings)
1/2 Tablespoon Basil (1 tb. if fresh)
1/2 Cup Fresh Parsley chopped
1 Cup Celery chopped
1 Cup Carrot grated
4 Cloves Of Garlic crushed
2 Cups Water dry milk recipe
1 Cup Onion chopped
2 Tomatoes chopped
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Directions:

1. Bring stock and water to boil.

2. Add barley and reduce heat. Add vegetables, wine, peel, pepper and salt and simmer for 2 hrs.

3. covered. Stir often to prevent barley from sticking to the pot.

4. Add herbs, tomatoes, and paste. Continue simmering for an hour, covered.

5. Add a handful of grated cheese before serving.

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Dietary Notes:
This recipe is low-fat with 2.5g per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 5.38mg per serving

This recipe is high in Vitamin A with 64% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Malt, Garlic, Alcohol, Celery, Rosemary, Onion allergies.
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