Vegetable Soup with Pearl Barley
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 97.2 μg | (162 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pearl barley
- 80 grams Smoked bacon
- 1 stalk Leeks
- 2 stalks Celery
- 2 carrots
- 2 potatoes
- 1 bunch parsley
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 2 liters Beef broth
- 2 Tbsps vegetable oil
- salt (and pepper)
- ½ bunch parsley
Preparation steps
1.
Chop the bacon. Trim the leek and celery, rinse and thinly slice. Peel the carrots, potatoes, onion and garlic and chop finely.
2.
In a saucepan, fry the bacon in 2 tablespoons oil, add the vegetables and sauté, stirring, for 5 minutes. Add the barley and bay leaf, pour in the broth and bring to a boil.
3.
Reduce the heat to low and simmer for 1 hour. Season with salt and pepper and serve garnished with parsley.
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