persian

Barley Soup with Herbs and White Beans

Name: Barley Soup with Herbs and White Beans
Yield: 1 serving
Cuisine: persian
Ingredients: 70 g pearl barley, dry; 159 g cooked white beans, drained; 84 g yellow onion, finely chopped; 13 g olive oil; 19 g tomato paste; 11 g fresh parsley, chopped; 7 g fresh dill, chopped; 14 g lemon juice; 0.94 g ground turmeric; 0.47 g black pepper; 1 g salt; 609 g water

This simmered dish pairs pearl barley, dry with cooked white beans, drained, yellow onion, finely chopped and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegan Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

105 g Carbohydrates

16 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g pearl barley, dry 248 kcal
159g cooked white beans, drained 221 kcal
84g yellow onion, finely chopped 34 kcal
13g olive oil 115 kcal
19g tomato paste 16 kcal
11g fresh parsley, chopped 4 kcal
7g fresh dill, chopped 2 kcal
14g lemon juice 4 kcal
0.47 tsp (1g) ground turmeric 3 kcal
0.23 tsp (0g) black pepper 1 kcal
0.75 tsp (1g) salt 0 kcal
609g water 0 kcal

Cooking instructions

pearl barleyyellow onionolive oil
Rinse pearl barley. In a pot, saute onion in olive oil until soft and lightly golden.
tomato pasteground turmericblack pepper
Add turmeric and black pepper, stir 30 seconds. Add tomato paste and cook 1 minute.
pearl barleysaltwater
Add barley, water, and salt. Simmer 30 minutes, stirring occasionally.
pearl barleycooked white beans
Add cooked white beans and simmer 10-12 minutes until barley is tender and soup thickens.
fresh parsleyfresh dilllemon juice
Stir in chopped parsley and dill, then finish with lemon juice. Taste and adjust seasoning.