SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 139.5
  • Total Fat: 1.7 g
  • Cholesterol: 15.1 mg
  • Sodium: 214.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.3 g

View full nutritional breakdown of Beef Barley Soup with Vegetables calories by ingredient
Report Inappropriate Recipe

Beef Barley Soup with Vegetables

Submitted by: FDOODLES

Introduction

Adapted from a recipe in Cooking Light magazine - only a couple of small changes. I used sirloin steak instead of chuck, and a smaller amount. Also I used chicken broth instead of beef, and added Worcestershire Sauce. I had no tomato paste so I substituted canned stewed tomatoes and left out a cup of the water. Adapted from a recipe in Cooking Light magazine - only a couple of small changes. I used sirloin steak instead of chuck, and a smaller amount. Also I used chicken broth instead of beef, and added Worcestershire Sauce. I had no tomato paste so I substituted canned stewed tomatoes and left out a cup of the water.
Number of Servings: 10

Ingredients

    Barley, pearled, raw, 1 cup
    Onions, raw, .5 cup, chopped
    Carrots, raw, 1 cup, chopped
    Los Angeles Salad Company French Beans,1 cup, chopped
    Celery, raw, 1 cup, diced
    Beef, top sirloin, 6 oz
    Garlic, 2 tsp
    chicken broth,great value fat free, 5 cup
    S&W Stewed Italian Recipe Tomatoes - sliced pear tomatoes with oregano & basil, 1 can, pureed
    Water, tap, 1 cup
    Lea & Perrins, Worcestershire Sauce, 3 tsp

Directions

Chop the beef into bite sized pieces, brown in a non stick skillet. Add all ingredients to crock pot / slow cooker, cook on high for 4 hours or low for 8 hours. Makes 10 cups, 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user FRANKIEFROG.






Great Stories from around the Web


Rate This Recipe