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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 259.5
  • Total Fat: 10.4 g
  • Cholesterol: 33.3 mg
  • Sodium: 1,271.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Hearty Vegetable Beef Barley Soup calories by ingredient
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Hearty Vegetable Beef Barley Soup

Submitted by: GINNY70
Hearty Vegetable Beef Barley Soup

Introduction

This is a hearty, filling soup that is perfect on a cold day! It's pretty healthy, but if you want to make it a little healthier you could use a low sodium broth. I like it with the 99% FAT-FREE broth in the recipe. You can also add a few stalks of celery, I didn't have any on hand as I was making this. This is a hearty, filling soup that is perfect on a cold day! It's pretty healthy, but if you want to make it a little healthier you could use a low sodium broth. I like it with the 99% FAT-FREE broth in the recipe. You can also add a few stalks of celery, I didn't have any on hand as I was making this.
Number of Servings: 12

Ingredients

    1/4 c. All purpose flour
    1/2 tsp. black pepper (divided)
    1 tsp. Salt
    1.25 lbs stew beef, cut into 1/2 inch cubes (approx.=1 pkg)
    3 Tbsp. Canola Oil (divided)
    2 c. white mushrooms, sliced
    3 32oz. boxes of College Inn beef broth (99% Fat Free)
    1 16 oz pkg petite baby carrots
    1.5 c. Goya Cebada Barley (dry)
    1 can Kidney Beans
    1.5 c. Frozen Cut Green Beans
    1 small onion, chopped


Directions

Put 2 Tbsp. canola oil in dutch oven on stove on medium heat. Put flour, salt, 1/4 tsp. pepper and beef in resealable bag and shake to coat. Pour the coated beef into the pan and brown it. Remove beef from pan and set aside.

Add 1 Tbsp. Canola oil to same pan and sautee mushrooms until tender. Add the broth, carrots, garlic powder, and remaining pepper; bring to a boil. Add barley, green beens, kidney beans, onions and beef. Reduce heat to low; cover and slow simmer for 1.5 - 2 hours, stirring occasionally until carrots and barley are tender.

Makes approximately 12 2 cup servings.



Number of Servings: 12

Recipe submitted by SparkPeople user GINNY70.






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