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
Beef Barley Vegetable Soup
Submitted by: HEALTHYME47Introduction
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.
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHYME47.
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