Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large onions, thinly sliced
- 2 tbsp vegetable oil
- 3½ cup vegetable stock
- 1½ cup apple cider
- ⅓ cup pearl barley
- 2 large carrots, diced
- 1 tsp thyme
- ¼ tsp dried marjoram
- 1 each bay leaf
- 2 cup unpeeled chopped apples
- ¼ cup fresh parsley, minced
- 1 tbsp lemon juice
- ¼ tsp salt
Directions
In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly.
Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned.
Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
Cover and cook for one hour or until barley is tender.
Add apples, parsley and lemon juice.
Cook for 5 minutes or until apples are slightly soft.
Discard bay leaf and serve.
Category:Vegetarian Soup Recipes
Category:Vegetable stock Recipes
Category:Pearl barley Recipes
Category:Apple cider Recipes
Category:Barley Recipes
Category:Apple Recipes
Category:Carrot Recipes