Vegetable Beef with Veggies & Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 Tbs Olive Oil1 large Choped Onion3 cloves of sliced garlic1 cup green beans1 can rinsed black beans1 can rinsed Pinto beans1 can rinsed Garbanzo beans2 cups sliced cabbage1 8 oz bag of fresh baby spinach1 cup celery1 28 oz canned tomatoes1 6 oz can tomato paste2 med zucchini, sliced3 cups beef broth16 oz, lean beef stew meat1/2 cup barley, pearled1.5 cups sliced mushrooms2 Tbs Dried Basil2 TBS Dried OreganoSalt to taste
Brown beef in pan. Saute onions, garlic and mushrooms in pan. Place all in a crock pot for 8 hours on low, I usually do this the night before I plan on serving.
The next day, combine all the rest of the ingredients in a very large pan. Add the beef mixture that was cooked overnight in the crock pot. Cook on medium heat till barley and green beans are cooked through. Sometimes I have varied this with different combinations of spices such as cumin and chili powder. I have also used brussel sprouts instead of the cabbage.
I usually serve this in coffee mugs. So it is about 12 ouzes a serving.
Number of Servings: 20
Recipe submitted by SparkPeople user KINISUE.
The next day, combine all the rest of the ingredients in a very large pan. Add the beef mixture that was cooked overnight in the crock pot. Cook on medium heat till barley and green beans are cooked through. Sometimes I have varied this with different combinations of spices such as cumin and chili powder. I have also used brussel sprouts instead of the cabbage.
I usually serve this in coffee mugs. So it is about 12 ouzes a serving.
Number of Servings: 20
Recipe submitted by SparkPeople user KINISUE.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 2.4 g
- Cholesterol: 13.4 mg
- Sodium: 324.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.5 g
- Protein: 9.4 g
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