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Vegetable Barley Soup
Source: dLife

A flavorful soup made with peas, spinach, tomatoes, carrots, and onions.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 194.0
Total Carbs 38.3 g
Dietary Fiber 9.2 g
Sugars 9.5 g
Total Fat 1.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 190.4 mg
Protein 5.6 g
Sodium 480.0 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
1 each  medium onions
2 each  small carrots, fresh, 5 1/2" long
14 oz  Tomatoes, whole, peeled, canned
1 tbsp  tomato paste
0 1/2 cup  barley, pearl
4 cup  low sodium vegetable broth
0.6667 cup  Peas, green, sweet, frozen
4 cup  fresh baby spinach
0 1/4 cup  chopped parsley
1 pinch  black pepper
  1. Begin by heating the oil in a heavy-based frying pan, then add the onion and cook, covered, on low heat until the onion is soft, about 5 minutes. Next, add the carrots, tomatoes, tomato paste, barley, and broth and bring to a boil. Reduce the heat and then simmer for 30 minutes.
  2. Add the peas, and simmer for 2-3 minutes before adding the spinach. Add the spinach, and then simmer for another 1-2 minutes, or until the spinach has wilted.
  3. To serve, divide the soup between four bowls and season with pepper.

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