Photo: Cala
Estimated Nutrition (whole recipe, rough)
584
Calories
40g
Protein
19g
Fat
68g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Soup | 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
- 10 cups (2400 ml ) water
- 1 medium onion , chopped
- 8 oz (230 g ) mushrooms , thickly sliced
- 1 cup (240 ml) white beans
- 1 cup (240 ml) barley
- 1–2 carrots , chopped
- 1–2 zucchini , chopped
- Vegetable or chicken soup mix or stock
- Salt
- Pepper
Directions
1
Soak the beans for several hours and set aside.
2
In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes.
3
Add carrots and zucchini; sauté 5 minutes more.
4
Add mushrooms, and sauté until they release all their liquid.
5
Add the water, barley, beans, spices, and stock (or soup mix).
6
Cook for a few hours.
Recipe sourced from
wikibooks