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Italian Lemon Rosemary Barley Soup

Alex Meyer, MA
  • 63 minutes
  • Serves 6

INGREDIENTS

1 cup

Baby bella mushrooms

3

Carrots, Medium

3

Stalks Celery

15 1/2 oz

Garbanzo beans

3 cloves

Garlic

1

Lemon

3

Sprigs Rosemary

14 1/2 oz

Tomatoes, Fire Roasted

1

White onion, Large

3 cups

Vegetable broth, Low Sodium

1 cup

Barley, Dry

1/2 tsp

Black pepper

1 tbsp

Italian seasoning

1 tsp

Sea salt