Nutritional Info

Nutrition Facts

Serving Size 1 (205g)

Calories 241
Calories from Fat 62 (25%)
Amount Per Serving %DIV
Total Fat 6.8g 10%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 113.1mg 38%
Sodium 465.6mg 20%
Potassium 337.1mg 7%
Total Carbohydrate 4.5g 1%
Dietary Fiber 1.4g 6%
Sugars 0.2g
Protein 38.5g 77%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This recipe has everything in it except the proverbial kitchen sink. If you can think of anything else to throw into the pot, by all means, go right ahead.
Prep time
24 hr 25 min
Cook time
2 hr 10 min
Ready In
26 hr 35 min


Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  pepper
1/2 Teaspoon(t)  salt, or to taste
1/4 Cup(c)  fresh dill, snipped
1/3 Cup(c)  fresh parsley, chopped
1/2 Cup(c)  corn kernels
1/2 Cup(c)  zucchini, chopped
3/4 Cup(c)  cut green beans
1 Cup(c)  potatoes, peeled and diced
1/4 Cup(c)  barley
3/4 Cup(c)  tomatoes, chopped
2 Clove(clv)  garlic, minced
1   bay leaf
1/4 Cup(c)  green or yellow split peas
1/2 Cup(c)  parsnips, chopped
3/4 Cup(c)  carots, chopped
6 Cup(c)  water
3/4 Cup(c)  celery, chopped
1 Cup(c)  onions, chopped
1 1/2 Cup(c)  cabbage, chopped
1 Tablespoon(T)  vegetable oil
1/2 Cup(c)  baby lima beans


Soak the lima beans in water overnight. Drain. In a 4 quart saucepan, heat the oil over medium high heat. Add the cabbage, onions and celery. Cook, stirring, until softened, about 4 minutes. Add the water and bring to a boil. Stir in the lima beans, carrots, parsnips, split peas, bay leaf and garlic. Return to a boil. Reduce heat and simmer, uncovered, 1 hour. Add the tomatoes and barley. Return to a simmer, and cook uncovered for 25 minutes. Add the remaining ingredients. Return to a simmer. Cook, uncovered, 25 minutes longer. Discard bay leaf.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Kitchen Sink Soup
Enter multiple addresses on separate lines or separate them with commas.