Vegetable barley soup

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Servings: 4

Nutrition facts per serving
CALORIES PER SERVING (kcal): 354         (calories in whole recipe: 1416)
Proteins	18%	10.0g	Protein: lysine	26%	0.5g
			Protein: methionine	18%	0.2g
			Protein: isoleucine	21%	0.4g
Carbohydrates	56%	73.0g	Fibers	37%	14.2g
			Net carbs	n/a	58.8g
			Sugars	n/a	12.9g
Fats	8%	5.2g	Omega-3	5%	0.1g
			Omega-6	4%	0.6g
			Saturated fats	n/a	0.8g
Vitamin B1	23%	0.3mg	Vitamin B2	22%	0.3mg
Vitamin B3	33%	5.2mg	Vitamin B5	27%	1.4mg
Vitamin B6	62%	0.8mg	Folate	20%	81.8μg
Vitamin A	53%	476.4μg	Vitamin C	49%	43.7mg
Vitamin E	20%	3.0mg	Vitamin K	39%	47.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	14%	135.6mg	Copper	62%	0.6mg
Iron	64%	5.2mg	Magnesium	26%	103.8mg
Manganese	60%	1.4mg	Phosphorus	39%	273.0mg
Potassium	31%	1435.9mg	Selenium	33%	18.1μg
Zinc	21%	2.4mg	Sodium to taste

Ingredients:

• 1 tbsp extra virgin olive oil
• 150g sliced onions
• 40g minced garlic
• 200g sliced celery
• 200g sliced carrots
• 1/4 tsp salt
• 1/4 black pepper
• 150g pearl barley
• 300g tomato sauce
• 350g cubed potatoes
• 300g cubed tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 200g canned corn
• Fresh parsley leaves (optional)

Instructions:

• In a large pot, heat up the olive oil on medium heat. Stir in the onions, garlic, celery, and carrots.
• Sprinkle the salt and the black pepper, and sauté for 7 minutes.
• Add the barley and sauté for another 1 minute.
• Pour in the tomato sauce and 1.5 liters of water. Bring to a simmer, and cover with a lid. Let simmer for 20 minutes.
• After, add the potatoes. Cover with a lid and let simmer for another 20 minutes.
• After, add the tomatoes, oregano, and basil. Cover with a lid and let simmer for another 20 minutes.
• After, add the corn and turn off the heat. Let sit for 5 minutes. Adjust salt to taste

Serving:

Pour ladles of soup into a bowl. Top with fresh parsley leaves for added color.