Nutrition Facts
| Serving Size | 1/6 recipe |
| Calories | 220 |
| Calories from Fat | 15 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 430 mg |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 10 g |
| Sugars | 11 g |
| Proteins | 10 g |
| Vitamin A | 150% DV |
| Vitamin C | 90% DV |
| Calcium | 15% DV |
| Iron | 20% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 6 |
| Preparation Time | 8 hours |
Cups of Fruits and Vegetables Per Person: 2.0
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Carrots, chopped | 2 |
| Onions, chopped | 2 |
| Celery ribs, chopped | 3 |
| Garlic cloves, minced | 2 |
| Zucchini, chopped | 1 |
| Kale, chopped | 2 cups |
| Crushed tomatoes | 1 can (28 ounces) |
| Barley, dry | ½ cup |
| Chickpeas, drained | 1 can (14 ounces) |
| Vegetable broth, low sodium | 1½ cup |
| Water | 4½ cups |
| Parsley | 1 tablespoon |
| Thyme | ½ teaspoon |
| Oregano | 1 teaspoon |
| Ground black pepper | 1 teaspoon |