Vegetable Barley Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable barley soup loaded with carrots, celery, sweet potato, spinach, and herbs. Rich and comforting with a chewy texture from the barley, it's a wholesome meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp oil
- 1 large onion, diced (175 g, 1 ½ cups)
- 2 medium carrots, diced (195 g, 1 ½ cups)
- 2-3 stalks celery, diced (195 g, 1 ¾ cups)
- 4 cloves garlic, crushed or grated (18 g)
- 2 tbsp tomato paste (30 g)
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp red pepper flakes or cayenne pepper (optional)
- 1-2 bay leaves (optional)
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces (290 g, about 2 cups)
- 1 cup pearl barley (about 205 g)
- 1 can (796 ml) diced tomatoes
- 6 cups vegetable broth
- 2 cups or handfuls fresh spinach or finely chopped kale (50 g)
- salt and pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1688mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 175mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.