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Italian Barley Soup

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Ingredients
  Olive oil 1 Teaspoon
  Chopped onions 1⁄2 Cup (8 tbs)
  Prosciutto 1 Ounce, diced
  Chopped fresh rosemary 1 Tablespoon
  Chopped fresh italian parsley 1 Tablespoon
  Defatted chicken stock 4 Cup (64 tbs)
  Potato 1 Medium, peeled and diced
  Carrots 2 Small, diced
  Quick cooking barley 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Teaspoon
Directions

In a large saucepan over medium-high heat, heat the oil and saute the onions for 3 to 4 minutes, or until golden.
Stir in the prosciutto, rosemary and Italian parsley.
Add the stock, potatoes, carrots and barley.
Bring the liquid to a boil; reduce the heat and simmer for 10 to 15 minutes, or until the potatoes, carrots and barley are tender.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Barley

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4.2
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 733 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 29.1 mg9.7%

Sodium 2341.2 mg97.5%

Total Carbohydrates 112 g37.2%

Dietary Fiber 22.3 g89.1%

Sugars 10.3 g

Protein 45 g89.2%

Vitamin A 369.9% Vitamin C 115.2%

Calcium 66.1% Iron 54.1%

*Based on a 2000 Calorie diet

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Italian Barley Soup Recipe