Low Sodium Polish Krupnik Soup
Warm your soul with the hearty and health-conscious 'Low Sodium Polish Krupnik Soup,' a nourishing take on the classic comfort food from Poland. This recipe combines pearl barley with a medley of fresh vegetables like carrots, parsnips, mushrooms, and potatoes, simmered in a flavorful low-sodium vegetable broth enhanced by aromatic herbs like thyme and marjoram. Ideal for those watching their sodium intake, this wholesome soup balances natural flavors and texture in every spoonful. Easy to prepare with just 20 minutes of prep time and perfect for serving up to six, it’s garnished with fresh parsley for a vibrant finish. Serve this satisfying bowl of Krupnik as a warming meal on crisp evenings or a nutritious addition to your health-conscious meal plan.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 medium carrots
- 1 medium parsnips
- 2 celery stalks
- 1 medium leek
- 2 medium potatoes
- 8 oz mushrooms
- 1 small yellow onion
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 0.5 teaspoon black pepper
- 8 cups low sodium vegetable broth
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 2 cups water
Instructions
Rinse the pearl barley under cold water until the water runs clear. Set aside.
Peel and dice the carrots, parsnip, and potatoes into small cubes. Slice the celery stalks thinly. Clean and slice the leek, mushrooms, and onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes.
Stir in the garlic, carrots, parsnip, celery, and leek. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the mushrooms and cook for another 3 minutes until they release their juices.
Add the diced potatoes, rinsed barley, bay leaves, thyme, marjoram, and black pepper. Stir well to combine.
Pour in the low sodium vegetable broth and the water. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 45 minutes or until the barley and vegetables are tender.
Check for seasoning, adjust with more pepper if needed. Remember to keep the sodium low.
Remove the bay leaves before serving. Garnish each bowl with freshly chopped parsley for a fresh touch.
Serve hot and enjoy your healthy, comforting bowl of low sodium Polish Krupnik soup.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 39.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6740 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
