6 Serves
101 Mins
Prepare the vegetables by peeling and dicing the onions, carrots, and potatoes, and slicing the pickled cucumbers into small pieces.
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Vitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
615 mg / 4,700 mgSodium
1099 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat and sauté the onions and carrots until softened.
Add the diced potatoes, pearl barley, and beef broth to the pot, bringing the mixture to a boil before reducing to a simmer.
Stir in the chopped pickled cucumbers and season the soup with salt and black pepper to taste, simmering for an additional 20 minutes.
25
g75
g24
g
