12
170
65

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 onion (medium, chopped)
  • 14 ounces reduced sodium chicken broth (or vegetable broth)
  • 1 3/4 cups water
  • 1 cup pearl barley
  • 2 cups butternut squash (cubed peeled, 3/4-inch cubes)
  • 1/3 cup flat leaf parsley (chopped)
  • 1 teaspoon grated lemon zest (freshly)
  • 1 tablespoon lemon juice
  • 1 clove garlic (minced)
  • salt
  • pepper
Read Directions

NutritionView more

170Calories
Sodium12%DV290mg
Fat3%DV2g
Protein10%DV5g
Carbs12%DV35g
Fiber28%DV7g

PER SERVING *

Calories170Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium290mg12%
Potassium390mg11%
Protein5g10%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber7g28%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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