Homemade Beef Barley Soup

Pacific Natural Foods Organic Beef Broth, 1 cup, 4 cup
Barley, pearled, cooked, 1.5 cup
Green Beans (snap), 0.5 cup
*Green Giant Fresh Baby Cut Carrots, 2 oz
Parsley, dried, 0.5 tsp
Thyme, ground, 0.5 tsp
Thinly sliced shallots, 0.125 cup
One tomato on the vine
Basil, 0.5 tsp
*Hunt's Tomato Sauce, no salt added, 0.125 cup
Water, bottled, 2 serving

Great for sudden chilly day!

Add barley and dried herbs.
Pour 32 oz container beef broth. Stir and let soak for 45 minutes. When barley swells, Add 16 oz water and bring to a boil. Boil 5 minutes then set to simmer.

Chop tomato into mini wedges, add green beans and carrots while simmering. Stir in tomato sauce.

Let simmer until barley doubles in size or is soft to chew. Set aside to cool, serve hot or store in refrigerator for individual cups of soup another day.

Serving Size: Makes 6 8oz servings at 80 calories each

Number of Servings: 6

Recipe submitted by SparkPeople user ANNMH185.