Soup with barley and vegetables Recipe

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1 vote | 4179 views

Tasty, thick and nourishing.

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Servings: 4 servings
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Ingredients

Cost per serving $1.68 view details

Directions

  1. Place barley in a bowl and cover with hot water. Let it soak for 20-30 minutes. Drain and rinse.
  2. Cook barley in hot vegetable stock over medium heat for 15 minutes.
  3. Cut the sliced pancetta and prosciutto into thin sticks.
  4. Add pancetta, prosciutto, olive oil, carrots, celery, leeks, bay leaf and rosemary to the vegetable stock with pearl barley. Bring to the boil, then simmer for 15 minutes, or until barley and vegetables are very tender. Season with pepper.
  5. Serve soup with grated Parmesan or Grana Padano cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 403g
Recipe makes 4 servings
Calories 327  
Calories from Fat 109 33%
Total Fat 12.35g 15%
Saturated Fat 2.05g 8%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 581mg 24%
Potassium 379mg 11%
Total Carbs 46.08g 12%
Dietary Fiber 9.7g 32%
Sugars 3.14g 2%
Protein 9.85g 16%
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