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    You are in: Home / Low-cholesterol / Vegetable Barley Soup Recipe
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    Vegetable Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    BarefootandpregnantintheKitchen's Note:

    Someone brought me this soup along with a yummy whole wheat bread the day I came home from the hospital with my third child. It is very filling, very nutritious, and helps to keep my energy up. Be careful not to use too many vegetables or you will have stew instead of soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak split peas until partially soft or boil.
    2. 2
      Grate some of the carrots and saute with onions and garlic.
    3. 3
      Add the rest of the ingredients and cover with water.
    4. 4
      Cook for at least 1 1/2 - 2 hours.

    Ratings & Reviews:

    • on January 07, 2009

      55

      Just reading this recipe makes me hungry for it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2008

      55

      This is delicious!! No one at our house likes zucchini, so I used a cup and a half of green beans. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Barley Soup

    Serving Size: 1 (351 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 327.7
     
    Calories from Fat 11
    56%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 92.6 mg
    3%
    Total Carbohydrate 67.6 g
    22%
    Dietary Fiber 14.8 g
    59%
    Sugars 8.3 g
    33%
    Protein 14.4 g
    28%

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