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Ingredientes
- 2 tbsp. butter
- 3 tbsp. minced onions
- 1 c. sliced carrots
- 1/2 c. minced celery
- 1/2 c. uncooked barley
- 4 to 6 c. water or possibly beef stock
- 1 (28 ounce.) can peeled tomato with juices
- 1 c. sliced green beans or possibly other green vegetable
Direcciones
- In a soup pot, heat the butter and saute/fry the onions, carrots and celery till the onions are translucent/soft. Add in the barley, coating it thoroughly with the butter and cook for 5 min. Add in the water or possibly beef stock and tomatoes. Simmer for about 45 min, till the barley is softened. Add in the rest of the vegetables and simmer for another 20 min till all the vegetables are tender but still crunchy. Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 933g | |
| Recipe makes 2 servings | |
| Calories 440 | |
| Calories from Fat 114 | 26% |
| Total Fat 13.08g | 16% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 309mg | 13% |
| Potassium 910mg | 26% |
| Total Carbs 71.31g | 19% |
| Dietary Fiber 19.3g | 64% |
| Sugars 6.35g | 4% |
| Protein 12.89g | 21% |
