Meal Prep Egg and Barley Soup
ContinentalMeal Prep & BudgetDesi eggsEasy
Barley and egg soup, made in a big pot and frozen in portions — wholesome, cheap and perfect for cold days.
Prep time10 min
Cook time45 min
Total time55 min
Servings4
Ingredients
- 3 eggs, boiled
- 1/2 cup pearl barley
- 1 carrot, diced
- 1 onion, chopped
- 1 litre stock or water
- salt and black pepper to taste
- 1 tbsp lemon juice
Method
- Rinse the barley and add to a pot with stock, carrot and onion.
- Simmer for 40 minutes until the barley is tender; season with salt and pepper.
- Quarter the boiled eggs and stir them in.
- Add lemon juice and adjust the seasoning.
- Portion into boxes; refrigerate for 3 days or freeze for up to 2 weeks.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)13 g
Fat (estimate)7 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. Barley keeps absorbing liquid, so add a splash of water when reheating. Freeze the soup without the eggs and add freshly boiled egg when serving for the best texture. Reheat until steaming hot.