Cabbage Soup

Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
*Beef Bottom Round Roast, 8 oz
Water, tap, 8 cup (8 fl oz)
Cabbage, fresh, 1 head, small (about 4-1/2" dia)
Onions, raw, 1 medium (2-1/2" dia)
Barley, pearled, cooked, 2.25 cup (1c dry)
Garlic, 3 clove
*mccormicks chicken boullion cube, 5 serving (50 cals or 5 tsp)
Swanson Chicken Broth 99% Fat Free, 2 cup (1 can)

1. Pre-cook Barley.
2. Cut beef up into bite-sized chunks, dice onion, and mince garlic. Cook those three ingredients in pot (same one for stew).
3. Once cooked, (beef doesn't need to be 100% cooked yet, because it will continue to cook with everything else) add sliced cabbage and sliced carrot.
4. Add water just enough to cover veggies and bring to a boil. Reduce heat and let cook until vegetables are al-dente or to taste.
5. Add barley.
6. Season w/ salt, pepper, and anything else (like garlic, oregano, etc) to taste.
Serve up!

Calories/Nutrition information calculated for 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KARTOM.