Vegetable Soup Recipe

Vegetable Soup picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Barley1 Tablespoon
 Peas125 Gram
 Butter1 1⁄2 Tablespoon
 Milk4 Tablespoon
 Salt1 Teaspoon
 Carrot1 Small
 French beans8

Nutrition Facts

Serving size: Complete recipe

Calories 664 Calories from Fat 194

% Daily Value*

Total Fat 22 g34%

Saturated Fat 13 g65.2%

Trans Fat 0 g

Cholesterol 54.4 mg

Sodium 2045.4 mg85.2%

Total Carbohydrates 105 g35.1%

Dietary Fiber 23 g91.9%

Sugars 30.5 g

Protein 21 g41.1%

Vitamin A 260.3% Vitamin C 248.9%

Calcium 21.9% Iron 29.1%

*Based on a 2000 Calorie diet


Soak the barley in water for an hour.
Cut the vegetables into small pieces.
Boil the vegetables and barley in six cups of water for about half an hour till tender.
Set aside a part of the vegetables and barley.
Rub the remaining vegetables through a sieve and add salt, butter and milk.
Thicken it, if desired, with white sauce.
Add the vegetables kept aside.