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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Barley Soup

Source: dLife

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

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 1.7 Fat, 2.2 Vegetables, 1.3 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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Servings

Ingredients

Directions

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.
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.
To serve, divide the soup between four bowls and season with pepper.