polish

Barley and Tomato Cabbage Soup with White Beans

Name: Barley and Tomato Cabbage Soup with White Beans
Yield: 1 serving
Cuisine: polish
Ingredients: 65 g Pearled barley, dry; 140 g White beans, canned and drained; 170 g Green cabbage, shredded; 200 g Crushed tomatoes; 450 g Vegetable broth; 70 g Onion, diced; 10 g Rapeseed oil; 2 g Dried marjoram; 2 g Salt; 1 g Black pepper

This simmered dish pairs Pearled barley, dry with White beans, canned and drained, Green cabbage, shredded and Crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

34 g Protein

114 g Carbohydrates

13 g Fat

29 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

65g Pearled barley, dry 230 kcal
140g White beans, canned and drained 195 kcal
170g Green cabbage, shredded 43 kcal
200g Crushed tomatoes 64 kcal
450g Vegetable broth 27 kcal
70g Onion, diced 28 kcal
10g Rapeseed oil 88 kcal
2g Dried marjoram 5 kcal
2g Salt 0 kcal
1g Black pepper 3 kcal

Cooking instructions

Pearled barleyVegetable broth
Rinse barley. Add broth to a pot, bring to a simmer, and cook barley 15 minutes.
Green cabbageOnion
Add shredded cabbage and diced onion; simmer 8-10 minutes until cabbage softens.
White beansCrushed tomatoesDried marjoram
Stir in white beans, crushed tomatoes, and marjoram. Simmer 5 minutes to heat through.
SaltBlack pepper
Season with salt and black pepper. Rest 2 minutes off heat, then serve hot.