Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dr. Weil's Barley and Vegetable Soup Recipe
    Lost? Site Map

    Dr. Weil's Barley and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    nanpie's Note:

    Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. VERY easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; I like baby portobellos. Try a thicker slice on the mushrooms for a "meatier" texture. I got this recipe online from Dr. Weil's Healthy Kitchen at www.drweil.com

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
    2. 2
      Meanwhile slice all the veggies using a food processor.
    3. 3
      Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
    4. 4
      Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!

    Ratings & Reviews:

    • on November 01, 2012

      55

      Very good soup! I was surprised how much flavor it had. I had to use chicken stock, button mushrooms and dried parsley. It definitely makes alot. I had another bowlful for breakfast today. I also added some Italian seasoning to it and parmesan cheese. We ate it with saltine crackers. Made for Fall PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Dr. Weil's Barley and Vegetable Soup

    Serving Size: 1 (111 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 156.7
     
    Calories from Fat 44
    28%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 26.4 mg
    1%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.3 g
    13%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes