Low Sodium Polish Krupnik Soup

Warm up with a hearty bowl of **Low Sodium Polish Krupnik Soup**, a lighter twist on a classic Eastern European favorite. This wholesome barley soup is packed with tender vegetables like carrots, parsnips, leeks, and potatoes, simmered to perfection in a low-sodium vegetable broth for a nourishing and flavorful meal. Mushrooms and aromatic herbs such as thyme and marjoram add earthy depth, while fresh parsley provides a vibrant finishing touch. Perfect for those watching their sodium intake, this recipe delivers comfort without compromise. Ready in just over an hour and ideal for meal prep, this satisfying soup is a must-try for anyone seeking nutritious, delicious, and heartwarming cuisine.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Rinse the pearl barley under cold water until the water runs clear. Set aside.

Step 2

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.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes.

Step 4

Stir in the garlic, carrots, parsnip, celery, and leek. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the mushrooms and cook for another 3 minutes until they release their juices.

Step 6

Add the diced potatoes, rinsed barley, bay leaves, thyme, marjoram, and black pepper. Stir well to combine.

Step 7

Pour in the low sodium vegetable broth and the water. Stir to combine all the ingredients.

Step 8

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.

Step 9

Check for seasoning, adjust with more pepper if needed. Remember to keep the sodium low.

Step 10

Remove the bay leaves before serving. Garnish each bowl with freshly chopped parsley for a fresh touch.

Step 11

Serve hot and enjoy your healthy, comforting bowl of low sodium Polish Krupnik soup.

Nutrition Facts

Serving size	(3752.9g)

Amount per serving	% Daily Value*
Calories	1907.3

Total Fat 46.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 8.3g
Cholesterol 4.0mg	0%
Sodium 1977.7mg	0%
Total Carbohydrate 333.0g	0%
Dietary Fiber 55.9g	0%
Total Sugars 39.3g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 472.2mg	0%
Iron 17.2mg	0%
Potassium 6739.6mg	0%

*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.

Source of Calories

Fat: 21.4%

Protein: 10.6%

Carbs: 67.9%