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
Beef Barley Soup with Vegetables
Submitted by: FDOODLESIntroduction
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.
Number of Servings: 10
Recipe submitted by SparkPeople user FRANKIEFROG.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
