One filling bowl has all of the vitamin A you need in a day.

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine broth, carrot juice, barley, and chickpeas. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Add carrots and return to a boil over high heat. Reduce heat to low, cover, and continue to simmer for 15 minutes. Remove from heat. Using a slotted spoon, remove about 1 1/2 cups of solids and place in a medium bowl. Mash with a fork. (Or use a hand-immersion blender and pulse 3 seconds.) Return mashed vegetables to saucepan. Stir in vinegar, pepper, and parsley. Divide the soup among 4 bowls. Top with grated Parmesan, and serve with warm whole-grain rolls if desired.

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Tips

Nutritional information does not include option whole-grain rolls.

Nutrition Facts

191 calories; fat 2g; saturated fat 1g; carbohydrates 36g; insoluble fiber 7g; sugars 6g; protein 9g; sodium 698mg; calcium 105mg; iron 2mg.
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