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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 7.1 g
  • Cholesterol: 75.7 mg
  • Sodium: 429.3 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 29.0 g

View full nutritional breakdown of Beef Barley Vegetable Soup calories by ingredient
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Beef Barley Vegetable Soup

Submitted by: HEALTHYME47

Introduction

This is so delicious on a cold winter day, and you can smell it all day in the slow cooker. Also, barley is good for lowering your cholesterol. I have modified the recipe to make it low sodium, but if you prefer you can use higher sodium ingredients and add more salt. This is so delicious on a cold winter day, and you can smell it all day in the slow cooker. Also, barley is good for lowering your cholesterol. I have modified the recipe to make it low sodium, but if you prefer you can use higher sodium ingredients and add more salt.
Number of Servings: 8

Ingredients

    1.5 pounds sirloin, cubed
    Dry barley, .5 cup (can use instant or regular)
    1 cup green beans (can use reduced sodium canned or frozen)
    1 can diced tomatoes (reduced sodium)
    1 cup chopped carrots
    1 cup chopped celery
    1 cup chopped onion
    2 cups V-8 juice (reduced sodium)
    1 cup beef broth (reduced sodium)
    2 tsp. Italian seasoning
    1/8 tsp. black pepper
    1/2 tsp salt (optional)

Directions

Brown the beef lightly. Add all ingredients to slow cooker. Cook 4 hours or more (can cook all day). Add water if more liquid is needed. More water makes it more like a soup, less makes it more like a stew.

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHYME47.






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