Harvest Grain Vegetarian Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
Recipe Yield | 35.30 oz |
Number of Servings | 6 |
Serving Size | 5.86 oz |
Ingredients
3.53 oz
pearl barley
3.53 oz
Quinoa
3.53 oz
Wild Rice
3.53 oz
Lentils
5.30 oz
Carrots
3.53 oz
celery
3.53 oz
onion
0.35 oz
garlic
33.80 fl oz
vegetable broth
7.06 oz
Tomatoes
3.53 oz
spinach
1.01 fl oz
olive oil
0.18 oz
Salt
0.07 oz
Black pepper
0.35 oz
Parsley
Directions
Step 1
Rinse the pearl barley, quinoa, wild rice, and lentils under cold water.
Step 2
Chop the carrots, celery, onion, and garlic.
Step 3
In a large pot, heat olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.
Step 4
Add the rinsed grains, lentils, vegetable broth, and tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the grains and lentils are cooked.
Step 5
Stir in the spinach and cook for an additional 5 minutes, or until wilted.
Step 6
Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
45 g
(180
kcal)
Calories | 14.65 kcal | 0.73% |
Vitamin A | 293 IU | 32.56% |
Monounsaturated Fat | 0.1172 g | 0% |
Saturated Fat | 0 g | 0% |
Fat | 0.293 g | 0.21% |
Carbohydrates | 2.637 g | 0.53% |
Sodium | 46.88 mg | 9.38% |
Fibers | 0.586 g | 1.54% |
Sugars | 0.293 g | 0% |
Protein | 0.586 g | 0.69% |
Vitamin C | 1.758 mg | 1.95% |
Calcium | 5.86 mg | 1.17% |
Iron | 0.2344 mg | 0.05% |
Potassium | 29.3 mg | 5.86% |
Alcohol | 0 g | 0% |
Cholesterol | 0 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.0586 mg | 4.51% |
Vitamin B12 | 0 mcg | 0% |
Vitamin E | 0.1758 mg | 1.17% |
Zinc | 0.0586 mg | 0.01% |
Selenium | 0.586 mcg | 0.12% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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