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Ingredientes
- 2 1/2 quart. water
- 1 tbsp. salt
- 1/3 c. barley
- 1 1/2 c. split peas
- 1 lg. onion, diced
- 2 stalks diced celery
- 2 lg. diced carrots
- 3 tbsp. butter
Direcciones
- Put water, salt, split peas and barley in pot and bring to boil. Brown well the onion in butter and add in to the soup. Add in celery and carrots to soup and cook slowly for about 2 hrs covered, stir frequently to prevent sticking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 520g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 57 | 21% |
| Total Fat 6.55g | 8% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1253mg | 52% |
| Potassium 648mg | 19% |
| Total Carbs 42.87g | 11% |
| Dietary Fiber 15.5g | 52% |
| Sugars 6.22g | 4% |
| Protein 13.78g | 22% |
