Hearty Barley Soup
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 200 grams Pearl barley
- 70 grams Smoked bacon
- 1 stalk Leeks
- 2 stalks Celery
- 2 carrots
- 2 potatoes
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 2 liters Beef broth (from a jar)
- 2 Tbsps vegetable oil
- salt (and pepper)
- 2 Tbsps chopped parsley
- 1 slice cooked ham (piece)
Preparation steps
1.
Dice the bacon finely. Rinse and trim all of the vegetables. Peel carrots, onion, garlic and potatoes. Cut everything into small cubes. Add the bacon to 2 tablespoons of oil in a saucepan. Add vegetables and sauté while stirring for 5 minutes. Add barley and bay leaf, pour in the broth and bring to a boil. Reduce heat and simmer 1 hour over low heat. Season with salt and pepper and stir in parsley.
2.
Cut the cooked ham into strips.
3.
Pour the soup into warmed soup bowls and serve topped with the ham.
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